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Nipfula Soup Great Grama Doering Style Recipe

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This recipe for Nipfula Soup Great Grama Doering Style is from The Llama and Lavender Friends & Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nipfuls Dough:

3 C flour
2 eggs
1/2 tsp. each baking powder and salt
5-6 tbs. milk

We made a beef stock soup and
added a jar of tomatoes and the juice
when it was done. The beef in the
stock went on the table separately.
Directions:
Directions:
Mix first 4 ingredients to make a soft dough. Make long strands by rolling pieces of dough in your hands and let rest for about 20 min.
After the soup is done and you take out the meat and take the strands of dough then snip it into the simmering broth (about an inch long) Then let it simmer till the nipfulas come to the top. and eat!
Personal Notes:
Personal Notes:
Some put them in chicken soup, potato soup, but we always had the beef stock with the canned tomatoes in it. This is a true comfort food.

 

 

 

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