There’s nothing quite like a bowl of homemade noodle soup to soothe the soul. But the mere mention of ‘homemade pasta’ can sound intimidating, right? Well, let me introduce you to your new favorite comfort food: Spaetzle Soup! These tiny, tender German dumplings are unbelievably easy to make—no rolling, no cutting, just a simple batter dropped into a savory broth. If you can make pancakes, you can make this. In just 30 minutes, you’ll have a pot of rich, satisfying soup that tastes like it simmered for hours. Let’s get cozy!
Ingredients
• MAKES: 4 servings
• TIME: 30 minutes
• 2 tablespoons / 30g butter or extra virgin olive oil
• 1 large shallot, minced
• 2 quarts / 1.9 liters rich vegetable stock
• 2 cups / 250g all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 large eggs
• 1 cup / 240ml milk, plus more if needed
• Chopped fresh parsley or chives, for garnish
• Freshly grated Parmesan cheese, for serving (optional)
Instructions
1. In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the minced shallot and cook, stirring, until soft and fragrant, about 2 minutes. Pour in the vegetable stock, bring to a boil, then reduce the heat to maintain a steady simmer.
2. While the stock heats up, prepare the batter. In a medium bowl, whisk together the flour, salt, and pepper. In a separate small bowl, lightly beat the eggs and milk. Pour the wet into the dry and stir until just combined. The batter should be thick and sticky, like a thick pancake batter. Add a splash more milk if it’s too stiff.
3. Working in batches to avoid crowding, drop tablespoon-sized dollops of the batter into the simmering stock. The spaetzle will sink at first and then float to the surface as they cook.
4. Once the spaetzle float to the top (about 2-3 minutes), they are done. Use a slotted spoon to transfer the cooked spaetzle to individual serving bowls.
5. Repeat the process until all the batter is used. Ladle the hot, savory broth over the spaetzle in the bowls. Taste and adjust seasoning if needed. Garnish generously with fresh parsley or chives and serve immediately with grated Parmesan on the side.
Nutritional Information
• (Estimated)
• Serving Size: 1 bowl
• Calories: 450 kcal
• Protein: 18g
• Carbohydrates: 55g
• Fat: 18g
• Sodium: 950mg
Pro Tips
• For the perfect spaetzle texture, ensure your batter is like a very thick pancake batter—it should slowly drop from a spoon, not pour.
• For more uniform dumplings, press the batter through a colander with large holes or a dedicated spaetzle maker directly into the simmering broth.
• Elevate your soup by adding a pinch of nutmeg to the spaetzle batter for a traditional German flavor, or stir in a cup of frozen peas into the broth during the last few minutes of cooking.
• Cook the spaetzle in small batches. Overcrowding the pot will lower the stock’s temperature and can cause the dumplings to stick together and cook unevenly.
FAQ
Q: Can I make this spaetzle soup vegan
A: Yes, with a few adjustments. Use olive oil instead of butter. For the spaetzle, replace the dairy milk with an unsweetened plant-based milk like soy or almond. The eggs are essential for the traditional texture, but you can experiment with a commercial vegan egg replacer designed for baking. The final texture may be slightly different but will still be delicious.
Q: How can I add more protein to this vegetarian soup
A: This soup already has a good protein base from the eggs and milk. To increase it further, you can add a can of rinsed white beans or chickpeas to the simmering broth. Stirring in some wilted spinach or kale also adds protein and nutrients. For a final boost, top with nutritional yeast instead of or in addition to the Parmesan.
Q: How do I store and reheat leftover spaetzle soup
A: For the best texture, store the cooked spaetzle and the broth in separate airtight containers in the refrigerator for up to 3 days. Storing them together can make the spaetzle overly soft. To reheat, bring the broth to a simmer on the stove and then add the spaetzle, warming them for just a minute or two before serving.
Q: Can this recipe be made gluten-free
A: Absolutely. You can substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that includes xanthan gum for binding. You may need to slightly adjust the amount of milk to achieve the correct thick, sticky batter consistency. Also, ensure your vegetable stock is certified gluten-free.
