By Connie C. on May 02, 2011
"This recipe was actually not a hard one for me. It's very much by the Ozarks and would be a filling meal. The Farfel recipe has a different name, but consider it much like dumplings. Enjoy!"
Serving Size: 1 (198 g)
Servings Per Recipe: 12
"My 8 yo liked the name of this recipe so added it to the list of RSC recipes to make. The directions were confusing as they neither specified what to do with the potatoes or with the dough. I finally researched farfel and found out it was supposed to be grated into the soup, my dough was a bit too soft (very large farm eggs I suspect) so I made egg noodles instead which are another method for farfel. This soup was truly not to our taste preferences at all finding it quite bland. My 8yo refused to eat anything but the broth, my 10yo and I both liked it okay, he particularly liked the farfel but I wouldn't call this one a keeper, just our personal taste preferences and for that reason alone I'm rating 3 rather than 2. The confusion of the directions and having to take extra time to research also brought the rating down. Made for RSC #16. Best of luck!"
". I loved the name so chose this recipe to make Our weather here is conducive to cold weather foods right now with the weird wacky weather we are all seeing... Your soup was a perfect choice for the drizzle days%u2019 loved it! It tasted rich, meaty, and just had the right amount of everything to make your mouth say AH and pat one%u2019s belly when all done. Simple, familiar and yet different in it's make up. My DH and I just enjoyed this last night for dinner. I was not sure how to do the farfel once the dough was ready so I flattened it out about 1/4 " thick and cut into strips then threw into the pot. (Thus the 4 stars for directions of this portion) I thought maybe to do little balls but was unsure if they would cook through. Added fresh rolls with melted garlic butter to sop up the broth. Wonderful as is but I can see subbing in what comes from the garden all summer long. Thank you Chef this will be a regular rotation in our house as soup is on the menu yearly and made each week. Made for RSC 16."