German Dumpling Soup Nockerl Griessklosschensuppe Recipes

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

Ingredients

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

ROUND 2 RECIPE GERMAN DUMPLING SOUP

Round 2 Recipe German Dumpling Soup image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 medium yellow onion, sliced
1 head green cabbage, shredded (reserve half for Online Round 2 Recipe Cabbage and Pear Slaw)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 quart chicken broth
1/2 cup apple cider, reserved from Frosty Sparkling Apple Cider
Reserved dumplings from the Parsley Dumpling

Steps:

In a medium pot over medium heat, add the oil. When it is hot, add the onion and cook until it begins to soften, 2 to 3 minutes. Add the cabbage, season with salt and pepper, and cook until the cabbage begins to soften, about 3 to 4 minutes. Add the chicken stock and cider, bring it to a boil, reduce to a simmer, and cook until the cabbage and onions are soft, about 8 to 10 minutes. Add the dumpling and heat through. Taste and adjust seasoning with salt and pepper.

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