Homemade spaetzle soup recipe – video included. Also making the spaetzle.
Making homemade spaetzle soup, for the first time was quite an experience. Well not the soup, but making the spaetzle. The result was good, a healthy and full of flavour soup, not hard at all to make. If you can make spaetzle from scratch. Here’s the short video below.
I’m not good at making any kind or type of dough. I don’t even like working with flour and water together. But I was determined to give this a go and see how it’ll work out. To my amazement I managed to get some spaetzle in the end, not an easy task and not without some swearing (which you won’t here in the video clip).
At first, when I realised that the dough is too soft, I thought to myself, change the recipe. Make a different type of soup, by pouring the dough through a sieve. But then the dough was too thick to do that.
So I got back to mixing in more flour. And then, in my frustration I’ve been struck by flash of genius. Well, that’s my opinion and I’ll stick to it. Keep reading below.
- For the spaetzle (this is double the ingredients, I've used just half for the soup)
- - 1 cup of flour
- - 1 egg
- - water (I'll explain below how much water is needed, I'm not even sure how much I've used, probably too much)
- For the homemade spaetzle soup:
- - 1 litre of good chicken stock
- - 1 cup of tomato passata
- - black pepper, ground caraway
- - fresh parsley
So my main mistake was too much water. And probably, next time I’ll make them I’ll do the same, because I can’t get to grips with dough, like I said. But, my realisation was this. The dough will get much harder and therefore much easier to grate if you leave it in the freezer for about 20 minutes. That was my problem sorted. Now on with the rest of the homemade spaetzle soup recipe.
So I used chicken stock, use the best you can get or make your own into which I added tomato passata. This gives the soup a sour flavour (reminded me of my early days in kindergarden when I was no bigger that the dustpan handle). Black pepper and ground caraway (ground cumin works too) for extra depths of flavour, and because I like them.
The spaetzle are done when they raise to the surface, they don’t need a lot of cooking as they are quite small and the dough is quite fresh. They’ll absorb the aromas from the soup and keep firm and don’t break apart. Garnish with fresh parsley at the end. This is my homemade spaetzle soup, although it could have been something quite different.
Other similar recipes:
- Romanian beef broth.
- Traditional chicken soup with semolina dumplings.
- Danube Delta fish soup. Fisherman style soup.