Pennsylvania Dutch Vegetable Soup with Butter Balls

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Pete and Larry had not seen each other in many years. Now they had a
long talk trying to fill in the gap of those years by telling about
their lives. Finally Pete invited Larry to dinner in his new apartment.
"Great. Where do you live?"

"Here's the address. And there's plenty of parking behind the apartment.
Park and come around to the front door, kick it open with your foot, go
to the elevator and press the button with your left elbow, then enter!
When you reach the sixth floor, go down the hall until you see my name
on the door. Then press the doorbell with your right elbow and I'll let you in."

"Good. But tell me...what is all this business of kicking the front door
open, then pressing elevator buttons with my right, then my left elbow?"

"Surely, you're not coming empty-handed?"

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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 Mon Aug 25 08:16:40 2008