Beef and Wine Soup with Dumplings

Beef and Wine Soup with Dumplings

49 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  Elizabeth

“Serve with toasted dark rye bread.”

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Adjust Servings

Original recipe yields 6 servings



  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)

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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 had hoped! I made the following changes / tweaks: added an entire chopped small yellow onion, used 3 cloves of garlic, added a 1/2 pound of sliced mushrooms, used approx. 6 oz. of dumpling style egg noodles and increased the tomato juice and red wine by 1 cup each. If I make this in the future (which I probably won't) I will increase only the tomato juice and broth by 1 cup each and decrease the wine by 1 cup. Some additional spices should be added for flavor, but I am not sure which ones. Thyme and parsley?



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 wine as I just don't think it'll be as good. Also, I took to adding just a dab of sour cream as it works well with the broth. I will be making this soup again for sure, especially as the snow falls.



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 brought together, chopped, diced, portioned, etc? I would put the Prep Time at at least 20 to 30 minutes.

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Amount Per Serving (6 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet



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Beef Mushroom Barley Soup


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Quick and Easy Vegetable Beef Soup