I got this recipe from a lady called Andrea on the OU Food Conference.... She says " In my family we have a soup we call Eva Eadle, named after the woman who showed my mother how to make it. She was a Jew who escaped Nazi Germany during the war. Like all good peasant foods the basic recipe is infinitely variable but the basics are below. Its served withj dumplings in pasta size bowls and sprinkled with cheese."
Lean Red Meat (cut into small peices) -- A little Smoked Ham/Bacon (optional) -- Green Pepper (or half each of green and red) -- Carrot -- Celery -- Onion -- Mushrooms -- Fine sliced Leafy Green Vegetable (what ever is in season) -- 2 or 3 Cloves Garlic -- Italian Herbs -- Paprika -- Tomato Puree -- 2 stock cubes (or home made stock)
Use a large saucepan with a lid (i used my slow cooker). Put in all the ingredients except the leafy green vege and top up with 2 pints water (i must admit i basically did this by trial & error, ended up with 3 pints of water, 4 stock cubes, using the smoked bacon and Dried Mixed Herbs). Bring to the boil then turn the heat down and simmer with the lid on for 30-45 minutes. Stir occasionally. Top up with more water if necessary.
Make dumplings according to recipe on suet pack and add any of the following before adding water: Finely chopped onion -- finely chopped ham/bacon -- Herbs.
Add the green vege to the soup and then place the dumplings on top. Replace the lid and cook for further 20 minutes until dumplings have cooked.
Serve after grating cheese on top with some warm bread. And as Andrea says...... "Loosen belt or top button." lol
I'm afraid that by the time i was able to take this pic all the dumplings had gone and so had most of the soup!