Matso Soup

Ingredients

• 0.5 shin beef
• 4 pounds gravy beef
• 1 whole calf's foot
• 3 quarts water
• celery
• carrots
• turnips
• pepper
• salt
• 1 bunch sweet herbs
• 0.5 pound matso flour
• 2 ounces chopped suet
• pepper
• salt
• ginger
• nutmeg
• 4 whole eggs
• 1 small onion
• 1 dessert spoon oil

Instructions

1. Boil the half shin of beef, four pounds of gravy beef, and calf's foot (if desired) in three or four quarts of water. Season with celery, carrots, turnips, pepper, salt, and a bunch of sweet herbs. Let the whole stew gently for eight hours.
2. Strain the soup and allow it to stand and cool. Remove the fat that rises to the top, then return the soup to the saucepan to warm up.
3. While the soup warms, prepare the matso balls: combine half a pound of matso flour with two ounces of chopped suet. Season with a little pepper, salt, ginger, and nutmeg. Mix in four beaten eggs and make into a paste. If desired, shred a small onion, brown it in a dessert spoon of oil, and add it to the paste. Form the paste into rather large balls, taking care to make them very light.
4. Ten minutes before serving, throw the matso balls into the soup.