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Add a photoA nice, hearty tomato based soup. Great for winter!
Ingredients
- 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
Directions
- 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% |
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Comments
September 7, 2011This looks great Angie! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!1 reply
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