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Grandma's Kimmel Soup

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Submitted by chad

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML CARAWAY SEEDS
1 ¼ 19
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
divided
4 946
CUPS ML WATER
divided
¼ 1.3
TEASPOON ML PAPRIKA
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
2 1E+1
TEASPOONS ML SALT
1 1
EACH EACH EGGS

Directions

Cut a small square of cheesecloth and tie the caraway seed in it securely, or sew the bag closed to be sure that caraway seeds do not fall into the soup.

Set aside.

In a 2-quart pot melt margarine and stir in 1 tablespoon of flour.

Cook until light brown. Then gradually stir in 1 cup of water and the paprika, stirring constantly so that mixture does not lump.

Add the remaining 3 cups of water.

Add the caraway seed, the parsley and teaspoon of the salt.

Cover and simmer for 15 or 20 minutes.

In a small bowl stir together the remaining tablespoon of flour, the remaining salt, and the egg.

Drop by teaspoonfuls, and the egg.

Drop by teaspoons into the soup.

Cook 10 minutes longer.

Discard bag of caraway seeds and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 71 65% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 1252mg 52%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 5%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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