Title: Caraway cabbage soup with lemon dill spaetzle
 Categories: Soups & ste, American, Breads, Muffins & r
      Yield: 6 Servings
 
      2 qt Smoked ham stock --
           Clarified
      2 c  Cabbage -- shredded &
           Blanched
      1 c  Onion -- shredded
      1 ts Caraway seed
    1/2 c  Tomatoes -- diced
    1/2 c  Carrots -- julienned
      2 ts Dill -- chopped
      1 lb Flour
    1/2 oz Salt
      4    Eggs
      1 c  Milk
    1/2 c  Water
  1 1/2 tb Lemon zest
 
  STEP ONE: Prepare the Garnish-- Combine cabbage, onions, caraway
  seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill.
  
  STEP TWO: Prepare the Spaetzle-- Sift flour and salt into bowl. Make
  a well in the center. Combine lukewarm milk and water with eggs and
  pour into the well. Stir in flour, lemon, and remaining dill. Beat
  dough until bubbles start to form. Force through colander into
  boiling salted water. When spaetzle noodles float, remove them from
  the boiling water and cool.
  
  STEP THREE: Complete the Soup-- Heat ham stock in large pot. Add
  garnish to soup stock and simmer for one hour. Add spaetzle and serve.