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

Add water to the meat. Season to taste. Cook slowly until meat is just tender. One half hour before serving time make soup balls as follows. Sift flour and salt, cut in butter with pastry blender. Blend eggs into flour. Stir in only enough milk to make a batter thin enough to drop from end of spoon. Drop by spoonfuls into boiling broth (meat removed) and cook 10 minutes. 10 servings.