Receta My Grandma's Ribley Soup
A nice, hearty tomato based soup. Great for winter!
Ingredientes
- 1 pound meat (beef, chicken, or pork-I always use beef though)
- 1 coffee cup flour with 1 tablespoon flour removed from middle
- 1 medium egg
- 1 can tomato juice (46 ounce or closest to it)
- salt & pepper to taste
Direcciones
- In a dutch oven or similarly sized pot, boil your meat until done, do NOT keep adding water- you want a lot of the water to cook off to make your broth more meaty flavored
- When the meat is done, add in the can of tomato juice and bring to a rolling boil
- After the liquid comes to a rolling boil, mix the cup of flour and egg by dropping the egg into the depression made my removing the tablespoon of flour. Mix with a fork until it turns into little crumbles. Add more flour if it is too wet.
- After done mixing flour and egg, slowly drop crumbles into the soup. Use everything from the cup--even the bit of flour at the bottom, as this will help thicken the soup. They cook instantly.
- After the ribleys are in the soup, remove from heat, add salt & pepper to taste, let stand a couple minutes, then serve.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 49g | |
Recipe makes 10 servings | |
Calories 13 | |
Calories from Fat 4 | 31% |
Total Fat 0.41g | 1% |
Saturated Fat 0.13g | 1% |
Trans Fat 0.0g | |
Cholesterol 16mg | 5% |
Sodium 128mg | 5% |
Potassium 109mg | 3% |
Total Carbs 1.96g | 1% |
Dietary Fiber 0.2g | 1% |
Sugars 1.65g | 1% |
Protein 0.83g | 1% |