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."
 
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photo by DoubletheGarlic photo by DoubletheGarlic
photo by DoubletheGarlic
photo by DoubletheGarlic photo by DoubletheGarlic
photo by DoubletheGarlic photo by DoubletheGarlic
photo by DoubletheGarlic photo by DoubletheGarlic
photo by DoubletheGarlic photo by DoubletheGarlic
Ready In:
20mins
Ingredients:
7
Yields:
4-5 bowls
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ingredients

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

  • 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).

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