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Serve with toasted dark rye bread.
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 clove garlic, chopped
- 3 carrots, chopped
- 1 ½ cups chopped celery
- 2 (10.5 ounce) cans condensed beef broth
- 2 cups red wine
- 2 cups tomato juice
- 2 cups diced cooked beef
- salt to taste
- ground black pepper to taste
- 2 tablespoons margarine, softened
- 2 eggs
- 6 tablespoons all-purpose flour
- ¼ teaspoon salt
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 439 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat9g | 46% |
| Cholesterol132mg | 44% |
| Sodium1011mg | 44% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 9% |
| Total Sugars7g | |
| Protein24g | |
| Vitamin C20mg | 100% |
| Calcium64mg | 5% |
| Iron4mg | 20% |
| Potassium806mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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