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Beef and Wine Soup with Dumplings

Rated as 4.3 out of 5 Stars

"Serve with toasted dark rye bread."
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Ingredients

1 h servings 438 cals
Original recipe yields 6 servings

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.

Nutrition Facts


Per Serving: 438 calories; 23.4 g fat; 19.4 g carbohydrates; 23.5 g protein; 132 mg cholesterol; 1011 mg sodium. Full nutrition

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Reviews

Read all reviews 60
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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...

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...

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...

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...

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 ...

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

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...