Clear Soup with Noodles

Ingredients

• 2 quarts clear beef broth
• 2 carrots, peeled and sliced
• 2 onions, peeled and sliced
• ½ cup butter, divided
• 1 small cabbage, cut into shreds
• 2 heaping tablespoons flour
• 2 eggs, well beaten

Directions

1. In a stew-pan, combine the beef broth, carrots, onions, ¼ cup of butter, and cabbage.

2. Cover and cook over low heat until the vegetables are tender, shaking the pan occasionally to prevent burning.

3. Once cooked, add the vegetables to the beef broth and boil gently for 30 minutes, then strain the soup.

4. In a bowl, slightly warm the remaining ¼ cup of butter and beat it to a cream.

5. Mix in the flour and beaten eggs until smooth.

6. Bring the soup to a boil again, drop in small balls of the egg and butter mixture, and let it simmer for an additional hour.