German Noodle Soup With Prosciutto Recipes

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GERMAN NOODLE BAKE



German Noodle Bake image

This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. -Kathleen Meineke, Cologne, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
2 quarts water
CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1-1/2 cups whole milk
8 ounces Swiss cheese, diced
2 large eggs, well beaten

Steps:

  • In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,

Nutrition Facts : Calories 275 calories, Fat 16g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 453mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

GERMAN NOODLE SOUP WITH PROSCIUTTO



German Noodle Soup With Prosciutto image

Make and share this German Noodle Soup With Prosciutto recipe from Food.com.

Provided by FDADELKARIM

Categories     Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup water
2 (14 1/2 ounce) cans low sodium chicken broth
2 cups wide egg noodles, uncooked
1/4 cup white pearl onion, halved
1 cup frozen baby peas
1/3 cup smoked prosciutto, diced
2 tablespoons half-and-half
salt & pepper, to taste

Steps:

  • Bring broth and water to a boil. Add noodles then cook until al dente, stir occasionally.
  • Next add the pearl onions, peas and prosciutto, simmer for 2 minutes. Turn heat to low and stir in half and half then salt & pepper to your taste.

Nutrition Facts : Calories 149, Fat 3.1, SaturatedFat 1.2, Cholesterol 18.7, Sodium 72.7, Carbohydrate 22.5, Fiber 2.6, Sugar 3.1, Protein 9.1

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY



Rustic German Potato Noodles Recipe by Tasty image

Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt

Provided by Eva Merz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

4 yellow potatoes, we used yukon gold potatoes
2 eggs
1 teaspoon salt
¼ teaspoon nutmeg
3 cups flour
1 tablespoon butter
½ cup bacon, diced
1 cup chicken broth
½ cup white wine
1 bunch green onion, chopped
water, to boil
salt, for boiling water

Steps:

  • Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
  • After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
  • Mash potatoes until no lumps remain.
  • Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
  • Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
  • Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
  • Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
  • In a medium-sized pan, melt the butter.
  • Add noodles and bacon and fry until both are golden brown on all sides.
  • Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
  • Top with green onions before serving.
  • Enjoy!

Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

GARLIC SOUP WITH CRISPY PROSCIUTTO



Garlic Soup with Crispy Prosciutto image

A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h50m

Yield 8

Number Of Ingredients 16

4 heads garlic, whole
6 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
3 sprigs fresh thyme
3 large shallots, chopped
3 large Yukon Gold potatoes, cubed
1 bay leaf
3 cups chicken broth
2 cups heavy cream
4 slices prosciutto di Parma
Zest of 1 lemon
Olive oil for drizzling
¼ teaspoon smoked paprika
½ cup torn fresh parsley leaves
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
  • In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
  • For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
  • Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g

PROSCIUTTO SOUP



Prosciutto Soup image

Provided by Mark Bittman

Categories     dinner, easy, pastas, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
1/4 pound prosciutto, in one chunk or slice
4 cloves garlic
1 medium onion
1/2 pound greens, like spinach or kale
3/4 cup small pasta like orzo or small shells
Salt and freshly ground black pepper to taste

Steps:

  • Set 6 cups of water to boil to save time later. Put 2 tablespoons of the olive oil in the bottom of a medium saucepan, and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
  • Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
  • When the prosciutto is browned, add the garlic, and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onions, and cook, stirring occasionally, until they become translucent, 2 or 3 minutes. Add the greens, and stir; then, add the 6 cups of boiling water. Stir in the pasta and a good sprinkling of salt and pepper; adjust heat so the mixture simmers.
  • When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil, and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 812 milligrams, Sugar 2 grams

GERMAN BEAN AND NOODLE SOUP



German Bean and Noodle Soup image

Make and share this German Bean and Noodle Soup recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup dried navy beans or 1 cup great northern bean, soaked in water overnight
2 cups potatoes, peeled and cubed
1 cup carrot, diced
2/3 cup onion, finely chopped
2 teaspoons salt
1 teaspoon pepper
6 ounces dried thin egg noodles (about 3 cups)
1 cup cooked ham, cubed
1 cup cream or 1 cup sour cream

Steps:

  • Put the beans in a medium saucepan and cover with water to 1 inch over the top of the beans.
  • Cook the beans until tender, adding water if necessary to keep beans covered.
  • Drain, saving the cooking liquid and adding enough water to make 8 cups of liquid.
  • Put liquid and beans in large soup kettle.
  • Add the potatoes, carrots, onion, salt and pepper and bring to a boil.
  • About 10 minutes after liquid begins to boil, add the noodles and the ham.
  • When the noodles are done, turn off the heat and add the cream.
  • Season to taste.

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