1 1/2 lbs. ground beef
2 c. chopped celery
2 c. sliced carrots
1/2 med. size onion
2 c. chopped potatoes
1 can stewed tomatoes (optional)
6 eggs
1/2 c. milk
1/2 tsp. salt
Flour

Brown ground beef. In large soup pan add 8 cups water. Add ground beef and all vegetables. Bring to boil, then simmer until vegetables are tender. In medium size bowl add 6 eggs, 1/2 cup milk and 1/2 teaspoon salt. Beat well. Add flour in small amounts until batter pulls apart when lifting spoon.

In 2 quart sauce pan boil water. When water comes to boil, add 1 tablespoon of batter at a time to form dumplings. When they float to the top, take out and add to soup. Simmer another 45 minutes. Serve.