Description
My mom always made this soup on washday as it was quick to make and very satisfying. It’s still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 egg
- ¾ cup water, or as needed
- 6 medium potatoes – peeled and cubed
- 1 teaspoon salt
- 8 cups water
- 2 tablespoons butter or margarine
- 4 ounces sliced bacon, diced
- 1 large onion, chopped
Instructions
- Mix together flour
- 1 teaspoon salt
- and baking powder in a medium bowl; set aside.
- Crack egg into a measuring cup; add enough water to equal 1 cup
- then whisk with a fork. Gradually mix egg-water mixture and oil into flour mixture with the fork until a soft dough forms. Use your hands to knead dough until smooth and no longer sticky
- adding more flour or water as needed. Cover the bowl; set aside until potatoes are ready.
- Place potatoes in a large pot with 8 cups water and remaining 1 teaspoon salt; bring to a boil. Cook until potatoes are tender
- 10 to 15 minutes.
- Meanwhile
- melt butter in a skillet over medium heat. Add onion and bacon; cook and stir until onion is golden and bacon is cooked. Set aside.
- When potatoes are cooked
- pinch off small pieces of dough and drop them into boiling potato water. Turning dough in your hand will help keep it from sticking to your fingers.
- Once all of the dumplings have been added
- stir in onion and bacon. Ladle some of the soup water into the skillet; swish it around to loosen the tasty bits and juices
- then return to soup. Turn off heat; let soup stand for a few minutes before serving.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6