Roast Spaetzle Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g roast veal or sausae meat
- 8 tablespoon milk
- 1 egg (s)
- 35 g breadcrumbs
- nutmeg
- 1 small onion (s)
- 1 teaspoon butter, or clarified butter
- parsley
- 1 liter meat broth
Print Recipe
Pin Recipe Instructions
- Steam the finely diced onion in butter or clarified butter until translucent, set aside and allow to cool.
- In the meantime, stir the sausage meat with the milk until smooth. Add egg, breadcrumbs, chopped parsley, nutmeg and the sautéed onions and stir well. Using a spaetzle slicer, slice portions into boiling meat broth or lightly salted, boiling water and let it steep for about 5 minutes over a low heat.
- I always first shave the fried noodles in salted water and only then add them (drained well) to the meat broth, otherwise it will be a little cloudy.
- The drained fried noodles can be frozen well in portions, so that you always have a soup to hand.
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