Sister Bea’s Pepperpot

There seems to be many variations of this soup floating around out there. My mom was Pennsylvania Dutch and made Pepperpot all the time. After I moved away from home I hadn’t eaten it in a long time. My sister Bea makes it using this recipe and I remember it tasting pretty close to this. I add a little vinegar right before eating as well.

Sister Bea's Pepperpot
  1. Chuck roast (approx. 2 lbs.)
  2. 2 large potatoes cut in small to medium pieces
  3. 1 handful "NO YOLKS DUMPLINGS" brand pasta
  4. 1 T marjoram leaves
  5. 1 hard boiled egg, chopped
  6. 1 small onion, chopped
  7. Salt and pepper to taste
  1. In a large pot, melt a small amount of butter and brown meat on both sides. Add enough water to cover along with the onions, marjoram, salt and pepper.
  2. Cook until meat is well done. Remove from pot and cut into bite-size pieces. Return to pot and add potatoes, egg and more water if needed.
  3. In another pot cook the pasta according to package directions. Drain and add to meat and potatoes when potatoes are almost done.
  4. For thinner soup add more water and seasonings if desired.