Vegetable Soup with Butterballs

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            FOOD FUNNY
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Thanks to Mary Blankenship for sending us this bit of political food
philosophy:

Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the vote!
- Benjamin Franklin

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            TODAY'S RECIPE
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The Pennsylvania Dutch have dozens of traditional soups, many
of which are often served as a main course or one-dish meal. The
butterballs are actually small dumplings and are often added to
many other soups as well.

Pennsylvania Dutch Vegetable Soup with Butter Balls

For the soup:
8 cups (2 L) beef or chicken stock
4 medium potatoes, peeled and diced
2 carrots, diced
2 turnips, peeled and diced
2 tomatoes, diced
1 cup (250 ml) fresh, canned, or frozen corn kernels
1/2 cup (125 ml) rice
Salt and freshly ground pepper to taste

For the butterballs:
6 Tbs (90 ml) all-purpose flour
2 tsp (10 ml) butter
Salt to taste

Combine the ingredients for the soup and bring to a simmer over high
heat. Reduce the heat and simmer covered until the vegetables and
rice are tender, 20 to 30 minutes. To make the butterballs, mix the
flour, butter, salt, and enough water to make a stiff paste. Roll
into small balls and boil in the soup for 5 minutes before serving.
Serves 6 to 8.
Received on Tue Jan 10 08:22:09 2006