PHILADELPHIA PEPPER POT SOUP

 

Contributed by:       Edie Dinnocenzo

 

Ingredients:

 

2 qts stock - chicken or beef

1 medium onion

⅓ cup diced celery

⅓ cup diced green pepper

1 ½ cups diced potatoes

4 tbsp shortening

4 tbsp flour

1 ½ cups egg spatzels (see directions below)

 

Directions:

 

Combine onions, celery and peppers and simmer in shortening until tender.  Add flour and stir until blended.  Add stock that has been heated and stir well.  Bring to a boil and add diced potatoes, cook until potatoes are tender.  Add spatzel and cook a few minutes.  Season with salt and pepper and serve.

 

SPATZELS

 

Ingredients:

 

2 eggs

½ cup flour

1 tsp chpped parsley

pinch of salt

 

Directions:

 

Combine egg, flour and parsley and stir until smooth.  Over a small pot of boiling water, force mixture through a colander, making small dumplings or spatzels.