SPAETZLE SOUP RECIPES

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SPAETZLE DUMPLINGS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spaetzle Dumplings Recipe: How to Make It - Taste of Home image

These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Side Dishes

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 7

2 cups all-purpose flour
4 large eggs, lightly beaten
1/3 cup 2% milk
2 teaspoons salt
8 cups water
1 tablespoon butter
Minced fresh parsley, optional

Steps:

  • In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.

Nutrition Facts : Calories 223 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 856mg sodium, CarbohydrateContent 33g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

GRANDMA'S PEA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Grandma's Pea Soup Recipe: How to Make It - Taste of Home image

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 03 hours 00 minutes

Prep Time 15 minutes

Cook Time 02 hours 45 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

Steps:

  • Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts : Calories 155 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 26g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 9g protein.

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