Soups & Stews > Switzerland > Kloesschensuppe >
Little Dumpling Soup
1/2 C water
1/4 tsp. salt
4 TBS butter
1-3/4 C flour
1 egg, beaten
3 TBS Parmesan cheese, grated
1/2 C fresh parsley, chopped
1 C beef stock
Add butter, salt and water to a large cooking pot; heat until boiling. Add all of the flour at once; stir until the dough forms a ball and no longer sticks to the pot. Allow mixture to cool. Add beaten egg, Parmesan cheese and chopped parsley to the dough mixture. Form into small dumplings; set aside. Heat beef stock to boiling in cooking pot; drop in dumplings and gently boil for about five to seven minutes. Serve.
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: Swiss Chuchicha
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