Fresh Vegetable Soup with Spaetzle
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A hearty mix of plum tomatoes, green beans and corn cut off the cob make this a nourishing and mouth-watering, one-dish meal. Drop spaetzle, German dumplings, into the hot soup, garnish with fresh parsley.
INGREDIENTS
2 pounds plum tomatoes or 1 (1-pound-12-ounce) can tomatoes, undrained
Water
4 pounds beef short ribs or shanks
2 teaspoons salt
1 bay leaf
1/2 pound green beans
4 ears corn
2 large onions
1 tablespoon sugar
2 cloves garlic, crushedSPAETZLE
3/4 cup unsifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 egg
1/4 cup waterTo peel tomatoes: Pour boiling water over several tomatoes in a medium bowl. After 1 minute, lift one out with a slotted utensil. Cut out stem end, and peel off skin with a paring knife. Repeat until all tomatoes are peeled. Cut the peeled tomatoes into 1/2-inch slices.
Pour 2-1/2 quarts of water into an 8-quart kettle. Wipe beef with damp paper towels. Turn beef into kettle. Add sliced tomatoes, 2 teaspoons salt, and the bay leaf. Cover; bring to boiling; skim surface. Reduce heat; simmer, covered, 2 hours.
Wash beans under cold water. Trim ends; cut on diagonal into 1-inch pieces. With a sharp knife, cut corn kernels from cobs, you need 2 cups. Slice onions, chop into cubes.
Lift meat out of soup with slotted utensil; set aside to cool. Skim fat from surface; discard. Add beans, corn, onion, sugar, and garlic. Simmer, covered, 15 minutes, or until vegetables are just tender.
Remove meat from bones; discard bones. Cut meat into large pieces. Add to soup. Slowly bring to boiling.
MAKE SPAETZLE - Into medium bowl, sift together flour, salt and baking powder; make a well in the center. In a measuring cup, beat together the egg and water; pour into well in flour mixture; with fork, mix until blended; then beat just until smooth.
Drop by level teaspoonfuls into boiling water, using rubber spatula to push batter off spoon. Do not crowd kettle. Cook half at a time. Simmer, covered, 10 minutes; spaetzle will rise to surface when cooked. Remove with slotted utensil. Add to soup; simmer 10 minutes.
TO SERVE - Pour into soup tureen or individual bowls. Top with chopped parsley. (Refrigerate leftover soup, covered).
Makes 10 servings