German Dumplings in Broth (Maultaschensuppe)
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Ingredients
- 1 1⁄2 cups flour
- 2 tbsp. durum wheat (semolina) flour
- 1⁄2 tsp. canola oil
- 5 eggs, divided, lightly beaten
- 3 oz. ground beef
- 3 oz. ground veal
- 3 oz. ground pork
- 1 1⁄2 oz. bacon, finely chopped
- 1⁄4 cup finely chopped parsley
- 2 tbsp. heavy cream
- 2 tbsp. cooked, chopped spinach
- 1⁄4 small yellow onion, finely chopped
- Freshly grated nutmeg, to taste
- Kosher salt
- freshly ground black pepper
- 1 tbsp. canola oil
- 1 small yellow onion
- 6 cups chicken stock
- 1⁄4 cup finely chopped carrot
- 1⁄4 cup finely chopped celery
- 2 tbsp. finely chopped parsley
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
German Dumplings in Broth (Maultaschensuppe)
saveur.com
German-Style Dumplings in Broth from Soups and Stews by The Editors of Saveur
app.ckbk.com
German Dumplings
cookingprofessionally.com
Bavarian Mushroom Soup With Dumplings Recipe - (4/5)
keyingredient.com
Shanghai Soup Dumplings (Xiao Long Bao)
saveur.com
German Pretzel Dumplings (Serviettenknödel)
saveur.com
Kreplach Soup (Chicken Dumplings in Broth)
saveur.com
Spätzle (Garlic Dumplings with Emmentaler)
saveur.com