Vegetables And Meat Dumplings Soup
|Lean ground beef||1⁄2 Pound|
|Beef bouillon||5 Cup (80 tbs)|
|Savoy head cabbage||1⁄4 (Use Green Cabbage As A Substitute)|
|Fresh mushrooms||2 Ounce|
|Onion||1 Small, chopped|
|Frozen peas||2 Ounce (About 1/3 Cup)|
|Egg noodles||4 Ounce|
|White pepper||To Taste|
|Soy sauce||1 Tablespoon|
Soak bread in small amount cold water; squeeze as dry as possible.
Mix with beef and salt and pepper to taste.
Bring bouillon to boil.
Using 1 teaspoon meat mixture, form little dumplings; drop into boiling broth.
Reduce heat; simmer 10 minutes.
For soup, slice cabbage, leek, mushrooms and celery.
Heat oil in large saucepan.
Add onion; cook until golden.
Add sliced vegetables; cook 5 minutes.
Remove dumplings from beef broth with slotted spoon; drain on paper towels.
Strain broth; add to vegetables.
Add peas and noodles; simmer 15 minutes.
Return dumplings to soup.
Season with salt, pepper, soy sauce, and sherry.