Clear Soup with Noodles Recipe ingredients

To prepare this Clear Soup with Noodles Recipe, first peel and slice enough carrots, onions, and green leeks to make a pint; cut a small young cabbage into thin shreds, put all in a saucepan with a piece of butter the size of an egg, cover and put over a slow fire and cook until quite tender, shaking the pan or stirring carefully several times to be sure that they do not stick to the bottom of the pan. When the vegetables are cooked, pour over them 3 pints of clear soup and boil thirty minutes.

To make the noodles: Beat 1/4 of a pound of slightly softened butter until very creamy, then beat in slowly 3 tablespoonfuls of flour and 3 well-beaten eggs. Beat until very smooth. Strain the soup and return it to the saucepan, and when it boils roll the paste into small round balls with the hands, dipping them frequently in cold water to prevent the balls from sticking, drop them into the boiling soup and cook steadily for fifteen minutes, pour into the soup tureen and serve.