Beef and Wine Soup with Dumplings

Beef and Wine Soup with Dumplings

"Serve with toasted dark rye bread."
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Ingredients

1 h servings 438 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
  2. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

Reviews

Read all reviews 53
  1. 59 Ratings

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Most helpful positive review

This is one of the tastiest soups I've had in a very long time. The key I think is to get a good red wine. A cabernet or something like that works well, don't be tempted to use a really cheap wi...

Most helpful critical review

I enjoyed this soup, but my roommate did not. He didn't care for the strong wine flavor that was present. I used a smooth merlot that added depth but the overall recipe was less flavorful than I...

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I enjoyed this soup, but my roommate did not. He didn't care for the strong wine flavor that was present. I used a smooth merlot that added depth but the overall recipe was less flavorful than I...

This is one of the tastiest soups I've had in a very long time. The key I think is to get a good red wine. A cabernet or something like that works well, don't be tempted to use a really cheap wi...

How can you say the Prep Time is 5 minutes? I find that deceptive - especially if one is looking for a fast and easy meal to prepare on a worknight. How is that calculated - once everything is...

We loved this, although I admit to making a lot of changes not b/c anything was wrong with the original recipe, I just tend to tinker as I cook. Anyway, I cooked soup bones separately to make t...

This is AMAZING! Healthy, easy and SO GOOD! My whole family LOVED it! Not the dumplings, though. We skip the dumpling step completely and serve it with crusty bread. Also, added thyme and par...

This had a very nice flavor. I was a little worried about equal parts tomato juice, wine and broth but it seemed to blend well. I used a cabernet, leftover roast & homemade stock and added a lit...

Excellent. Substituted egg noodles in place of dumplings after reading the other reviews. One of my favorite soups.

I had some leftover beef roast in the fridge, so thought I would try this recipe. It turned out great! I omitted the wine since I didn't have any on hand. I used another dumpling recipe from ...

I've been making this recipe for at least five years! During the winter, I make it at least twice a month. It is one of the best I've ever had. Customizations that work for my family: I add t...

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