Beef and Wine Soup with Dumplings

Beef and Wine Soup with Dumplings

49

"Serve with toasted dark rye bread."

Ingredients

1 h {{adjustedServings}} servings 438 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

49
  1. 55 Ratings

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I enjoyed this soup, but my roommate did not. He didn't care for the strong wine flavor that was present. I used a smooth merlot that added depth but the overall recipe was less flavorful than I...

This is one of the tastiest soups I've had in a very long time. The key I think is to get a good red wine. A cabernet or something like that works well, don't be tempted to use a really cheap wi...

How can you say the Prep Time is 5 minutes? I find that deceptive - especially if one is looking for a fast and easy meal to prepare on a worknight. How is that calculated - once everything is...