Vegetable (with Noodles) Soup II
- 3 - pounds stew beef
- 2 - quarts water
- 3 - potatoes, diced
- 2 - large yellow onions, chopped
- 1/2 - teaspoon salt
- 1/8 - teaspoon pepper
- 2 - Tablespoons flour
- 1/4 - teaspoon salt
- 2 - eggs, beaten
- 2 - teaspoons cold water
In a stockpot at moderate heat, cook the beef 1-1/2 hours or
until meat is tender.
Add the potatoes, onions, salt, and pepper.
Simmer until the potatoes are soft and drop in the noodles.
To make noodles, sift together flour and salt and mix into beaten
Add the water and stir the mixture to a past that you can roll
on a floured board.
Roll very thin, shape into a long, narrow roll,
and slice across the roll, very thin, with a sharp knife.
drop the noodles into the cooking soup.
Cook the noodles 15 minutes
or until they are tender.