German Dumplings in Broth

Name: German Dumplings in Broth
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: German
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons semolina flour; 5 eggs, divided; 1/2 teaspoon canola oil; 3 ounces ground beef; 3 ounces ground veal; 3 ounces ground pork; 1 1/2 ounces bacon, finely chopped; 1/4 cup fresh parsley, finely chopped; 2 tablespoons heavy cream; 2 tablespoons cooked spinach, chopped; 1/4 small yellow onion, finely chopped; Freshly grated nutmeg, to taste; Kosher salt, to taste; Freshly ground black pepper, to taste

Recipe GLPRb82d9f7c824d4a

German

Main Course

50 min

251 cal

Servings: 8

Stovetop

SNAP eligible

Tender egg noodle dumplings filled with a savory mixture of ground meats, bacon, and spinach, simmered in a warm broth. This traditional German comfort soup is light yet satisfying, with delicate homemade dumplings that dissolve slightly as they cook, creating a rich and flavorful bowl.

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Ingredients

1 1/2 cups all-purpose flour

2 tablespoons semolina flour

5 eggs, divided

1/2 teaspoon canola oil

3 ounces ground beef

3 ounces ground veal

3 ounces ground pork

1 1/2 ounces bacon, finely chopped

1/4 cup fresh parsley, finely chopped

2 tablespoons heavy cream

2 tablespoons cooked spinach, chopped

1/4 small yellow onion, finely chopped

Freshly grated nutmeg, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions

In a small bowl, prepare the filling by combining the ground beef, ground veal, ground pork, chopped bacon, and finely chopped onion. Mix in the cooked spinach, parsley, and heavy cream until well combined. Season with salt, pepper, and nutmeg to taste. Set the filling aside.
In a large mixing bowl, combine the all-purpose flour and semolina flour. Create a well in the center of the flour mixture. Separate 4 of the 5 eggs; add the 4 egg yolks and the whole remaining egg to the well, along with the canola oil.
Using a fork, begin beating the eggs lightly, then gradually incorporate the flour from the sides into the egg mixture. Continue mixing until a smooth, slightly sticky dough forms. If the dough is too dry, add a small amount of water one teaspoon at a time.
Lightly beat the reserved egg white in a small bowl; this will serve as a sealing agent for the dumplings.
On a floured work surface, divide the dough into small portions about the size of golf balls. Flatten each portion gently, place about 1 teaspoon of filling in the center, fold the dough over the filling, and seal the edges firmly by pressing with your fingers. Shape into smooth dumplings, brushing edges with the beaten egg white to help seal.
Bring a large pot of salted broth or water to a boil. Carefully add the dumplings one at a time to the simmering liquid.
Once the dumplings rise to the surface and continue to cook, maintain a gentle simmer for 8 to 10 minutes until they are fully cooked and tender. The internal temperature of the filling should reach 160°F.
Ladle the dumplings and broth into serving bowls. Garnish with additional fresh parsley if desired, and season to taste with salt and pepper. Serve hot.

Comments

Grocery List Plus Editorial Staff4.25

Ground veal is the catch here—most Charlotte chains stock only ground beef and pork, so you'll need a butcher counter or specialty stop like Harris Teeter's meat department to special-order it, a real friction on a weeknight. The mix of semolina, cream, and three meats makes this rich and satisfying for a family of eight, but the actual time runs closer to 75 minutes once you account for rolling and simmering the dumplings, not 50. The broth reheats beautifully and improves overnight, making it a smart make-ahead for busy weeks. Spinach, bacon, and nutmeg are familiar Southern touches that land well in Charlotte, though this is squarely German comfort rather than local.