Beef and Wine Soup with Dumplings

In a large pot saute onion garlic carrots and celery in 2 tablespoons butter until soft about 5 to 6 minutes. Stir in broth wine tomato juice and beef. Simmer covered for 15 to 20 minutes or until vegetables are tender. Season to taste with salt and pepper.

In a bowl mix 2 tablespoons butter or margarine eggs flour and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover and simmer for 10 minutes.