Recipe for cooking soup nuts

Jewish and Eastern European Recipes :: Jewish and Eastern European Soups and Stews

3 eggs
2 Tbsp. canola (or other vegetable) oil
1 tsp. salt
2 c. sifted flour

Beat eggs slightly; add oil and salt while beating. Stir into sifted flour gradually to make a dough stiff enough to handle. Form into pencil thin rolls on a floured board or between the palms of both hands. Flatten slightly and cut into quarter- or half-in. pieces. Bake on a cookie sheet or in a shallow baking pan at 375 degrees fahrenheit for 10 mins. until nicely browned. Shake the pan or stir occasionally to brown in an even way on every side.

When cold and dry, these Mandlen may be stored for several days and heated before serving in clear soup or with meat gravy.

Serves 6 to 8.

Variation
Drop the Mandlen into hot melted shortening and cook like doughnut until nicely browned and crisp. Skim out with a slotted spoon as soon as brown. It is best to drop in only as many as will not crowed the pan and skim out as fast as browned. Drain on paper towels. Reheat by enclosing in a paper bag, twisting the top to close and placing in a preheated 350 degree F oven for 5 mins.