Contributed By: LindaLHG
Mom Roseman
Mom never used a recipe but she taught me so much about family, cooking and caring.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Simple (6 ingredients or less)
Vegetarian
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
4 Med Potatoes, peeled & cubed
3 tbl Butter
Water to cover Potatoes
1 lg egg
1 Plus C Flour
1 Lg or 2 Med Tomatoes
1 Lg Green Bell Pepper
Salt & Pepper to taste
Preparation
"Soup"
Cook potatoes in large pot (3 qt) with butter, salt, pepper and water to cover until done.
"Ribbles"
Meanwhile, beat egg slightly with fork in medium mixing bowl. Add flour gradually while stiring with fork until mixture looks dry and like coarse cornmeal (rubbing between fingers makes mixture smaller & breaks up lumps). Add a little salt & pepper.
When potatoes are done, add additional water to about 3/4 pot and bring back to full boil.
Add "Ribbles" to soup gradually, stiring to break up any lumps.
Reduce heat and cook additional 10 minutes, stirring frequently to break up lumps and keep from sticking. If soup gets too thick, add a little water.
Meanwhile, chop tomatoes and bell pepper into samll chunks and put in small dishes.
When ready to serve, place 2 or more tablespoons full of both tomato and bell pepper on plate and spoon potatoe soup over them.
Cook's Notes
Nutrition Information
Calories: 300
;
Total Fat: 7 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 52 g
;
Protein: 7 g
;
Vitamin A: 614 IU
;
Vitamin C: 47 mg
;
Calcium: 97 mg
;
Sodium: 1515 mg
;
Iron: 3 mg
;
Fiber: 5 g