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Chicken & Beef Soup | Farina Dumplings

(Piscancja in goveja juha) (from Treasured Slovenian & International Recipes by PSWA)
l pound lean beef
3 carrots, whole or halved
l/4 stewing chicken
2 to 3 sprigs pareley
2 or 3 soup bones
1 parsley root (optional)
5 quarts water
l onion, whole or halved
2 tomatoes or 1 cup canned tomatoes
Salt to taste
Place beef, chicken, and soup bones in a kettle with water and bring to a boil. Lower heat and simmer for an hour. Add salt and the vegetables and simmer for another hour. Strain soup. Bring broth to a boil, and add noodles or dumplings as desired.

NOTE: Approximately 2 to 3 pounds of chicken backs, wings or legs are more economical to use than a stewing chicken.

1 egg, beaten
1/8 teaspoon salt
2 tablespoons melted butter or margarine
1/8 teaspoon baking powder (optional)
l/2 cup farina
Beat egg and add salt, baking powder and melted butter or margarine. Blend in the farina slowly. Drop batter into boiling broth by teaspoon. (Dip teaspoon into broth each time.) Simmer 20-25 minutes and serve.

NOTE: Do not let batter stand more than 5 minutes after blending as mixture will harden before being dropped into the soup.

VARIATION: Add one teaspoon chopped parsley.

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