Soups, Stews and Chili Recipe · Beef and Wine Soup with Dumplings

Serve with toasted dark rye bread.

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 clove garlic, chopped
• 3 carrots, chopped
• 1 ½ cups chopped celery
• 2 (10.5 ounce) cans condensed beef broth
• 2 cups red wine
• 2 cups tomato juice
• 2 cups diced cooked beef
• salt to taste
• ground black pepper to taste
• 2 tablespoons margarine, softened
• 2 eggs
• 6 tablespoons all-purpose flour
• ¼ teaspoon salt

Cooking Directions

1. In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
2. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

Nutrition Facts

• calories438.5
• carbohydrateContent19.4 g
• cholesterolContent132.4 mg
• fatContent23.4 g
• fiberContent2.4 g
• proteinContent23.5 g
• saturatedFatContent9.1 g
• sodiumContent1011.3 mg
• sugarContent6.9 g