2 qts. water
3 lbs. lean beef
Salt
Pepper
1 c. flour
1/2 tsp. salt
2 tbsp. butter
4 eggs, beaten
1 to 2 tbsp. milk

Add the water to the meat; season to taste and cook slowly for several hours until meat is just tender. 1/2 hour before serving time, make soup balls as follows: Sift flour and salt together. Cut in the butter with a pastry blender or two knives. Blend the eggs into the flour; stir in only enough milk to make a batter thin enough to drop from end of spoon. Drop by spoonfuls into the boiling broth (meat removed) and cook for 10 minutes. Serve soup hot with the meat. About 10 servings.