Theresia Bammel Schrepferman
1862 – 1952

Ingredients

Soup
3-4 lbs. Oxtails
1-1/2 bunches of celery (chopped)
3 onions
1 quart tomato juice
1/8 cup salt, then to taste as needed

Dumplings
5 cups flour
4 eggs
water

Soup:
Place oxtails in large stock pot, cover with water and boil about 2 hours. Add celery, onions, tomato juice and salt. Continue to simmer for an additional 2 hours or more, with the cover loose.
Optional: When the oxtails are very tender remove them from the soup and place them in an oven safe bowl, cover and keep warm in the oven.

Dumplings:
Mix the eggs and flour slowly. It will be a dry mixture. Add water slowly until the mixture is sticky, but not liquid.

Bring the soup back to a boil and with a teaspoon as a measure add the dumpling mixture to the soup. Boil at medium/high for 30 minutes.

My Uncle Bob Craves told me that Grandma made this soup with pieces of tomato, but since he didn’t like them she would make it with tomato juice.