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Ribble Soup Recipe

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This recipe for Ribble Soup, by , is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Geri Pieper
Added: Monday, February 14, 2011


1 whole chicken
3/4 cup of powdered chicken bouillon
2 cups tomato juice
pepper to taste

3 eggs
3 cups flour

Cook chicken covered with about 3 quarts of water for 45 minutes. Take chicken off bone and cut in small pieces. Remove fat from broth (refrigerator method or straining it ) Clean pot containing broth. Measure broth and add water to it to make a combined total of 6 quarts of liquid. Add powdered bouillon, more or less to taste. Pepper to taste. Throw in 2 cups of tomato juice and chicken. Bring to boil.

In separate bowl, combine 3 eggs and 3 cups flour with fork until roughly mixed into crumbs. Rub between hands or put in blender until flour/egg mixture crumbles into little clumps. Nice size to judge is no bigger than 1/4 in. long pieces. Drop into boiling broth for about 15 minutes.

Personal Notes:
Delicious and easy.! Beef broth can also be used. A bit of shredded carrots, minced onion,... can add a different flavor. YUM! It's all good!
Marge also added Ribleys: 1 beaten egg and 1 c flour. The more you mix the finer they get.




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