Small Dumpling/Noodle for soup

[emerald1]

Hi all,
I'm looking for a small dumpling or noodle recipe for soup.  The one I'm thinking of was, of course, delicious and was rubbed through the holes of a colander into the hot soup.  I remember watching a friend's grandmother do this when we were children and wish now that I had asked more questions!
Thanks,
emerald1

[prinz90]

Hi, emerald1,

I have a recipe that my Austrian grandmother and my mother used:

2 cups all-purpose or unbleached flour
2 eggs
1 cup water or milk (about)
1 teaspoon salt or to taste

The dough should be a little stiff, so please adjust the amount of water or milk if necessary. We always let the dumplings (or Spaetzle, as we call them) cook for a few minutes after they rise to the top.

My grandmother and mom also served them as a side dish with Goulash or other meats that had lots of gravy. Sometimes they turned the dumplings into a sweet dish by frying the cooked ones in butter with a grated apple, some sugar, and some cinnamon. This brings back pleasant memories of my childhood.

I hope this helps. Happy Cooking!

prinz90

[carnation037]

I am not sure if I got this from one of the newsletters or one of the other, older boards, but my notes say I got this from Alicia's Kitchen. Also, another woman I was speaking with about these, says her family always uses chicken broth to mix it together. Hope this is what you are looking for.


Old Fashioned Noodle Dumplings

2 c. flour
2 tsp. baking powder
1 tsp. salt
1/3 c. shortening or butter
1 small container, approximately, sweet milk or broth

Combine the flower, baking powder, salt, and shortening together.
Add the sweet milk or broth, just enough to make a soft dough.
Let stand a few minutes.
Roll out thin on a well floured surface.
Cut into 1" strips and pinch off 2" pieces.
Drop into broth and cook for 12 minutes without lifting cover.