GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)
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
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
GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
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
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
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
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.
GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS
Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
Provided by gemini08
Categories Stocks
Time 40m
Yield 18 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7
GRANDMA'S OLD WORLD GERMAN CHICKEN SOUP & DUMPLINGS
Delicios old world flavor chicken and dumpling soup. This is a simple chicken stock soup. If you like you can add vegetables of your choice.
Provided by Steve P.
Categories Lunch/Snacks
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
- Add the water to the chicken, season to taste and cook slowly for several hours.
- An hour or so before serving time, make soup balls as follows:
- Soak bread in warm milk. Bread should be moist, but not soggy.
- If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7).
- Stir onion and bacon into moist bread.
- Add parsley flakes, eggs, salt and pepper to bread.
- Stir to combine all ingredients.
- Shape into large dumplings.
- Drop into boiling soup.
- Simmer uncovered, for 20 minutes, or until dumplings rise to surface.
Nutrition Facts : Calories 655.4, Fat 30.8, SaturatedFat 9.4, Cholesterol 220, Sodium 689.3, Carbohydrate 52.3, Fiber 2.2, Sugar 1.9, Protein 39.6
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