Beef Carbonnade Soup with Spatzle

457 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients


Soup
3	pounds	beef
1	tablespoon	vegetable oil
5	cups	beef broth
4	cups	tomato juice
12	ounces	beer
1	cup	onions	chopped
1	cup	celery	sliced
2	teaspoons	chili powder
1	teaspoon	basil
3	each	garlic cloves	crushed
2	each	bay leaves
1	cup	carrots
1	cup	green beans
1 1/2	cups	mushrooms

Spatzle
2	large	eggs
1 1/2	cups	flour, all-purpose
1/4	teaspoon	salt
1/8	teaspoon	nutmeg
3/4	cup	milk

Directions

Brown meat in oil in soup pot.

Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves.

Bring to boil, reduce heat and simmer covered 2-3 hours.

Add carrots and green beans and simmer until tender.

Add mushrooms and spatzle and cook 10 minutes more.

Noodles can be used in place of spatzle.

SPATZLE: Beat eggs slightly. Combine flour, salt, and nutmeg.

Beat eggs into flour mixture. Gradually add 1/2 c. milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist.

Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water.

Cook 5 minutes or until tender, stirring occasionally.

Remove with a slotted spoon and add to soup.

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Nutrition Facts

Serving Size 407g

Amount per Serving

Calories 457 46% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 9.0g	44%
Trans Fat 0.0g
Cholesterol 134mg	45%
Sodium 365mg	15%
Total Carbohydrate 22.0g	7%
Dietary Fiber 2.0g	8%
Sugars 6.0g
Protein 37.0g	74%