Kneifla (Beef soup with drop dumplings)

From Gary Wiviott

Serves 12

[Ed: As made by Ellen Wiviott’s mother Dorothy Schuler. The broth for this is not to be believed.]

Ingredients, broth

12 cups water
3 pounds chuck roast, cut in large pieces
1 onion, large, cut in pieces
1 stalk celery, sliced in pieces
6 allspice berries, whole
2 bay leaves
Lawry’s seasoned salt, to taste
salt, to taste
pepper, to taste
1 Knorr bouillon cube (optional)
parsnip (optional)


Brown meat, mix all ingredients, and simmer for 3 hours, skimming occasionally. Remove and reserve meat, defat broth. Then make dumplings.

Ingredients, rivula (dumplings)

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
1/2 cup milk
garlic salt, to taste
Lawry’s seasoned salt, to taste


Mix dry ingredients, sift (optional). Incorporate egg and milk and mix. Bring broth to a rolling boil. Drop in spoonfuls of dumpling mix. Simmer for 15 to 20 minutes.

Best soup you ever had, leave on stovetop and take small bowlfuls until gone.


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