Knödel Soup

4/1/2025

Prep Time: 20 minutes | Cook Time: 40 minutes

Description

Traditional, heart-warming, and an uncomplicated meal, Knödel Soup harks from the heart of German cuisine. The comforting taste of savory soup crowned with tender, soft dumplings is an ultimate winter staple. In this recipe, we will be focusing on creating the simplest version of this soup, purely emphasizing the homemade techniques.

Ingredients

• 1 large onion, finely chopped
• 2 cloves of garlic, crushed
• 1 tablespoon vegetable oil
• 1,5 litres of chicken or vegetable stock
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• For the dumplings:
  • 2 stale bread rolls, diced into small cubes
  • 200ml of warm milk
  • 1 egg
  • Salt and pepper
  • Handful of finely chopped parsley

Optional Ingredients

• Grated nutmeg: A sprinkle can enhance the flavor of the dumplings, giving them a sweet and nutty depth.
• Fresh dill: Top the soup with dill for a refreshing, herbaceous twist.
• Smoked sausage: Add diced smoked sausage for an extra layer of hearty comfort.

Estimated Time

• Prep time: 20 minutes
• Cook time: 40 minutes

Instructions

1. Heat the oil in a large pot over medium heat. Add onion and garlic, sauté until they turn translucent.
2. Add carrots, celery, salt, pepper, and bay leaves. Sauté for another 5 minutes until the veggies begin to soften.
3. Pour in the stock, raise the heat to bring the soup to boil, then reduce the heat and let it simmer.
4. While the soup is simmering, prepare dumplings by soaking the bread cubes in warm milk for about 10 minutes.
5. Combine the soaked bread with egg, parsley, and season with salt, pepper, (and a pinch of nutmeg if using). Stir until the mixture binds together.
6. Shape the mixture into small dumplings using dampened hands.
7. Drop the dumplings into the simmering soup. Let them cook approximately for 15-20 minutes until they rise to the top.
8. Check the seasoning of the soup, adjust if necessary. Serve hot, garnished with fresh dill (optional) or chopped parsley.

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