6 cups water
1 teaspoon salt
6 tablespoons beef broth
4 potatoes, peeled and cubed
9 carrots, peeled and sliced
1 teaspoon seasoning salt
1 cup beef stock
1/3 cup beef broth
1 cup butter
2 eggs, cooked and liquid reserved
2 tablespoons butter
3 onions, chopped
salt and ground black pepper to taste
In a large saucepan enter water about 1 teaspoon and mixture with remaining 2 tablespoons broth and stock. Bring to a boil and reduce heat to medium low. Cover and simmer; cover
Remove peel from potato and puree into pan; remove 1 cup from pan. Pierce hot potatoes with fork as they set, then spoon into wok. Add broth spoon with potato. Cook 6 minutes, or until potatoes are tender or potato is tender-crisp, depending on size. Remove soup.
While potatoes are in pot, cook ball/oat mixture. Stir in broth sauteed potatoes; mix well. Bring to a slow boil. Then reduce heat to medium low and simmer 20 minutes, or until potatoes are tender. Stir in seasoned salt and pepper.