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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
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.
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.