This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.Essen Haus, Bob and Gail Worm, Madison, Wisconsin
2 ServingsPrep: 15 min. Cook: 20 min.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Dash white pepper
- 2 eggs, lightly beaten
- 1/4 cup milk
- 4 quarts chicken broth or water
- 2 tablespoons butter
- Grated Parmesan cheese, optional
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk;
- stir to mix well (batter will be thick). In a Dutch oven or large
- kettle, bring chicken broth to a boil. Drop batter by 1/2
- teaspoonfuls into boiling liquid. Boil until spaetzle rise to the
- surface; remove to ice water. Drain well. In a skillet, heat
- spaetzle in butter until lightly browned. Serve with schnitzel and
- gravy or with Parmesan cheese. Yield: 2 servings.
Nutrition Facts: 1 serving (1 cup) equals 544 calories, 22 g fat (9 g saturated fat), 247 mg cholesterol, 8,225 mg sodium, 58 g carbohydrate, 2 g fiber, 30 g protein.