2-3 lb. lean soup beef or 1 sm. chicken
About 4 qt. water
1 lg. onion
1 1/2 to 2 lb. carrots
5 stalks celery
1 bay leaf
Salt and pepper to taste

DUMPLINGS:

About 2 c. flour
3 eggs, beaten

Rinse meat. Place in deep kettle with water. Add 1 grated carrot, diced onion, bay leaf, 1 stalk celery, salt and pepper. Boil until meat is tender, adding water as necessary. Remove meat and strip from bones. Return meat to soup. Add sliced carrots and celery. Add other vegetables, if desired (cabbage, broccoli, diced potatoes, corn, green beans). Cook until tender.

DUMPLINGS: In bowl, mix 3 beaten eggs with enough flour to make a soft dough. Dough should be smooth but not stiff. Drop by 1/4 teaspoonsful into boiling soup. Boil gently until vegetables are tender and dumplings are cooked, about 5-6 minutes.