Little Dumpling Soup (Nockerl-/Griessklosschensuppe |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 along way in determining the final flavor of this soup. I think celery (salt or stalks) compliments the dumplings well. 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 |
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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