Round 2 Recipe German Dumpling Soup

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GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE



German Dumplings (Spaetzle or Kniffles) for Soup or Saute image

When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!

Provided by Debber

Categories     German

Time 20m

Yield 3 cups???, 5-7 serving(s)

Number Of Ingredients 4

2 eggs
1 1/2 teaspoons water
1/8 teaspoon salt
3/4 cup flour

Steps:

  • Mix these together until sticky.
  • Drop into bubbling soup or stew, broth or water. (see below for ideas).
  • Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
  • MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
  • METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
  • SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
  • VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
  • Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.

Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5

GERMAN SOUP " KNOEPHLE" & DUMPLINGS



GERMAN SOUP

Grandma's Cook Book notes: The Germans from Russia,also known as Black Sea Germans, brought this recipe with them when they immigrated to the US and settled in the Dakotas and Minnesota areas. It is in many of the church and hometown recipe books. It is not a traditional German soup, it is something the Bavarians from the...

Provided by Nancy J. Patrykus

Categories     Soups

Time 35m

Number Of Ingredients 10

8 c chicken broth
1 medium carrot, sliced
2 medium potatoes, diced
salt & pepper to taste
2 stalks celery, diced
2 Tbsp butter
2 c flour
1 tsp salt
1 egg
1-1/2 c half and half

Steps:

  • 1. Cook all first 5 ingredients together till tender, in the broth. Mix next 4 ingredients to form a stiff dough. Form dough into a long cigar shape.Cut parts of the dough with scissors into the boiling soup. Cook for 10 minutes till done. Heat 1-1/2 cups of half and half and add to the soup. Serve HOT.

GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)



German Dumpling Soup (Nockerl-/Griessklosschensuppe) image

Opa loved making us this soup -- so quick and easy, and we even asked him for it as adults. The quality of your stock will go a long way in determining the final flavor of this soup. I think celery (celery salt or fresh stalks) compliments the dumplings well, so I substitute celery salt for the salt. I also add 1/4+ tsp ground black pepper to the dumpling mix.

Provided by DoubletheGarlic

Categories     Clear Soup

Time 20m

Yield 4-5 bowls

Number Of Ingredients 7

7 cups stock
1 cup farina
3 tablespoons farina
1/2 teaspoon grated nutmeg (fresh is more authentic)
3 eggs
2 tablespoons butter or 2 tablespoons oil
1 teaspoon salt

Steps:

  • In a large pot, bring the stock to a rapid boil.
  • Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
  • Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
  • Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
  • NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

Nutrition Facts : Calories 298.6, Fat 9.7, SaturatedFat 4.9, Cholesterol 154.8, Sodium 686.9, Carbohydrate 41.1, Fiber 1.1, Sugar 0.2, Protein 10.3

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