Sunday, March 12, 2017

Jack Paar's Clupp Soup

Jack Paar's Clupp Soup

1 quart water
1 teaspoon allspice
3 bay leaves
1 onion, diced
Salt and pepper to taste
1 pound ground beef
1/2 cup cracker crumbs
1 egg, slightly beaten
2 tablespoons milk
1 small onion, minced
1/2 teaspoon salt
4 tablespoons flour
4 tablespoons vinegar
1/2 cup cream

Combine water, allspice, bay leaves, onion, and salt and pepper; bring to a boil. Simmer until the flavor of the spices releases. In a large bowl, combine ground beef, cracker crumbs, egg, milk, minced onion and salt. Mix well and form into meatballs about the size of walnuts. Drop into boiling spiced water. Cover pan and boil for 30 minutes. Combine flour and vinegar to form a paste. Add a little water to thin if necessary. Drizzle into soup slowly, stirring until mixture is thick. Add cream. Remove meatballs. Strain liquid. Serve over rice or riced potatoes; that is, potatoes put through a potato ricer. Serves 4.

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