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Tomato Soup Dumplings
A.K.A. Egg Drops |
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This recipe
has been handed down by two generations. First, from my grandmother
Regina, who was born in Russia. Then, to my mother who was born
in Bayonne, New Jersey. Now, my daughter is married and living
in California--she has three children. So, the recipe has
been passed down to her--a total of three generations! This
soup recipe is in memory of my mother, Lillian.
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1 lb. of soup bones
Large can of tomato puree
1 can of tomato soup
2-3 lemons
2-3 eggs
1 cup of flour
Brown sugar (approx. 1/2 cup
or to taste)
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of celery salt
1/4 teaspoon of onion salt
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Place soup meat
and bones in a large pot--clear when this comes to a boil. Add
tomato puree and tomato soup. Cook 1/2 hour (uncovered). For
the dumplings beat 2-3 eggs well and add the salt, pepper, celery
salt, onion salt, and then flour (slowly add a little at a time). Be
sure to keep stirring until consistency is thick and drops from
a teaspoon (not drippy, but thick and smooth). Drop with
teaspoon into boiling soup--let cook for about 20 more minutes. |
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Bayonne High School Culinary Academy
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