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Spaetzle Recipe

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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.—5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional 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.

Directions

  1. 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.
Originally published as Spaetzle in Taste of Home December/January 1994, p51

Nutritional 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.

Reviews for Spaetzle

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 17, 2012

"I made this recipe to use instead of noodles in a Uber-Braten Kielbasa and Sauerkraut Casserole. I used a spaetzle grater and they came out great."

MY REVIEW
Reviewed Aug. 3, 2008

"You can buy a spaetzle maker or potato ricer online for about $20 (get the kind that has 2 handles that you squeeze together) We got ours in Germany, but they are available here. It's the only way to make spaetzle."

MY REVIEW
Reviewed Mar. 11, 2008

"Not all of them floated, but it was easier than trying to force the dough through a collander."

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