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
- 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
- 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.
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.
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