CONTRIBUTED BY MELANIE COLBERT
Melanie has fond memories of her mother making this soup when she was a child. Although the name would suggest a genuine pie, it’s actually a hearty Pennsylvania Dutch soup.
1 small ham (approx 5 lbs) or two ham hocks
3 + lbs of potatoes, cubed
2 – 3 eggs
5 lb bag flour
- Place a small ham in your crock pot and nearly fill the crock with water. Cover and cook all day.
- Cut cooked ham into chunks or shred it.
- Pour broth from ham into a large stock pot. Add enough water so that pot is half full. Add a lot of ham base (bouillon) and salt to taste.
- Add ham and desired quantity of potatoes. Keep in mind that potatoes will soak up some of the salt you’ve added.
5 LB bag flour
2 – 3 eggs
1 cup Water
In large bowl add about 1/2 of the bag of flour, eggs, and start with 1 cup of water. As you mix, you will add a bit more flour, then a bit more water. Keep working it until you end up with a mixture similar to a soft dough thick enough to roll. Use your hands to mix, ensuring that dough will clump together. If it seems too dry, add a smidge extra water.
On a floured surface, roll out the dough. You don’t want it paper thin. Keep it approximately 1/8” TO 1/4” thick. Using a pizza wheel or sharp knife, cut dough into 2” squares or 1” x 3” rectangles.
Add dough squares to boiling soup one at a time, and keep at a boil for approximately 5 minutes or until dough is cooked through.
NOTE: Before slicing dough, sprinkle flour lightly over dough and spread it with your hand. This will help slightly thicken the broth.
Taste the broth so you can add more salt if necessary and pepper to taste.
Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes! You won’t be sorry.
By Tika for CHEW WANNA EAT? © 2016