Beef and Wine Soup with Dumplings

Serve with toasted dark rye bread.

Step: 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.

Step: 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.

Per Serving: 439 calories; protein 23.5g; carbohydrates 19.4g; fat 23.4g; cholesterol 132.4mg; sodium 1011.3mg.

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