Filled Noodle Soup

Recipe from Oxmoor House

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Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 quarts water
  • 1 (16-ounce) can whole tomatoes, undrained and chopped
  • 1 medium onion, diced
  • 1 tablespoon salt
  • 3/4 teaspoon pepper
  • 1 medium cabbage, shredded
  • 6 carrots, scraped and sliced
  • 5 stalks celery, sliced
  • 1/2 cup uncooked regular rice
  • 2 small red peppers (optional)
  • 1 pound ground beef
  • 1 small onion, chopped
  • 4 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Preparation

  1. Combine stew meat and water in a large stock pot; bring to a boil. Add tomatoes, diced onion, salt, and pepper. Reduce heat; cover and simmer 2 hours, stirring occasionally. Add cabbage, carrots, celery, rice, and red peppers, if desired; simmer, uncovered, 1 hour, stirring frequently.
  2. Cook ground beef in a skillet over medium heat until browned, stirring to crumble; remove meat with a slotted spoon, reserving drippings in skillet. Sauté chopped onion in drippings until tender; drain well. Combine cooked ground beef and sautéed onion in a small mixing bowl, stirring well; set aside.
  3. Place eggs in a medium mixing bowl; gradually add flour and baking powder, stirring until mixture forms a soft dough. Turn dough out onto a floured surface, and knead 2 minutes.
  4. Divide dough in half. Roll each half to 1/16-inch thickness on a lightly floured surface; cut each into a 16- x 12-inch rectangle. Cut each rectangle into twelve 4-inch squares. Let dough rest on floured surface at room temperature 30 minutes.
  5. Place a heaping tablespoon of ground beef mixture in center of each square. Moisten edges with water; fold squares in half. Press pastry edges firmly together with a fork.
  6. Gently stir filled noodles into soup; cover and simmer an additional 30 minutes. Ladle into individual soup bowls, and serve immediately.
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