Little Dumpling Soup (Nockerl-/Griessklosschensuppe

By DoubletheGarlic on January 07, 2007

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Ingredients

    1. 7 cups stock
    2. 1 cup farina
    3. 3 tablespoons farina
    4. 1/2 teaspoon grated nutmeg ( fresh is more authentic)
    5. 3 eggs
    6. 2 tablespoons butter or 2 tablespoons oil
    7. 1 teaspoon salt

Directions

  1. In a large pot, bring the stock to a rapid boil.
  2. Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
  3. Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
  4. Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
  5. 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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