Fladle Noodles For Soup Recipes

BEEF NOODLE SOUP

Steps:

• In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
• Or if using leftover roast, saute until vegetables are tender.
• Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
• Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
• Add noodles and simmer for another 20 minutes.
• Discard bay leaves before serving.

FLADLE NOODLES (FOR SOUP)

Steps:

• In a skillet heat the tablespoon oil and butter.
• In a bowl whisk together flour, eggs, melted butter, milk and seasoning.
• Ladle portions of the batter into the skillet and fry until golden-yellow (some brown specks are normal) on both sides.
• Let the pancakes cool on paper towel.
• Then roll each pancake up and slice into 1/8 inch thick strips and heat them in the your soup broth.

DROP NOODLES FOR SOUP

Steps:

• Mix flour and cheese in a bowl.
• Make well in middle of flour mixture.
• Put eggs and milk in well.
• Mix with fork until mixture is crumbly.
• Drop by pea size into simmering soup.
• Simmer til done.

CHEESE DUMPLINGS FOR SOUP

Steps:

• Rub butter into the flour until crumbly.
• Mix in the cheese, thyme and about 1/2 cup (125ml) of water or enough to bind the mixture together.
• Roll 2 level teaspoons of the mixture into balls.
• Place in to the soup and simmer covered for 8 minutes or until the dumplings are plump.
• Season to taste and scatter with the lemon rind.