Receta My Grandma's Ribley Soup
A nice, hearty tomato based soup. Great for winter!
Tiempo de Prep: | German |
Tiempo para Cocinar: | Raciónes: 10 bowls |
Ingredientes
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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.