Ingredients

• Beef, Chicken or Pork
• 1 onion, chopped
• 1/2 stalk of celery chopped
• 1 garlic clove
• 1 tsp parsley
• 1 tsp rosemary
• Salt and pepper
• 2 cups flour
• Salt and pepper
• 2 T shortening
• 1 egg (for slicker dumplings do not add)
• Add broth (scoop out greasiest part) until dough mixes into a ball.  Texture should be sticky.

Directions

Soup

1. Boil selected meat in a large pot of water.  Water should cover the meat.
2. Add 2 chicken bouillon cubes.
3. Boil until meat is falling off bone or tender.
4. Remove fat, skin and bones from pot, leaving behind stock and meat.
5. In bowl, mix the following for dumplings:

Dumplings

1. Knead dough on lightly flour counter (the more you knead the dough, the better the dumpling).
2. You don't have to be gentle with this dough like bread dough.
3. Roll paper thin and cut into small 2x2 inch squares.
4. Drop into boiling broth one at a time so they do not stick to each other.
5. Continue to cook until all dumplings are slick.
6. Then add 1 tsp of saffron to give soup a nice yellow color.

(Pennsylvania Dutch)

by Tammi Power