Beef Soup with Egg Dumplings

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Beef Soup with Egg Dumplings

1/2 pound beef steak
1 package Au Jus mix
3 cups water
1/2 cup finely chopped celery
1/4 cup onion - chopped fine
1 teaspoon baking powder
1 scoop Soy protein powder (unflavored)
1 egg
1/8 cup ricotta cheese
1 tablespoon parsley flakes

Mix au jus mix and water and bring to a boil. Chop steak into 1 inch cubes and add to au jus mixture. Lower heat and simmer for about 1/2 hour. Add celery and onion and simmer another half hour.

Mix remaining ingredients together to form soft dough. Drop by tablespoonfuls into hot soup.

Cook 10 minutes and serve.
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