Dumplings for Soup

  • Prep Time: 2 mins
  • Total Time: 4 mins
  • Servings: 6
  • About This Recipe

    “Very easy to make. Adds a very tasty and filling component to any soup. Extra soup keeps well.”


  • 2eggs
  • 1/2 teaspoonsalt
  • 1/2 packetsoup stock
  • 1tablespoonwater
  • 1teaspoon butter or 1teaspoonmargarine, very soft
  • 1/2 cupflour
  • Directions

  • Mix ingredients together, add enough flour to make it the consistency of thick ketchup.
  • To make dumplings, dip a spoon into soup that is softly boiling for a second.
  • Then scoop a small amount of dumpling and dunk it in the soup.
  • The dumpling will immediately fall off the spoon and plump up.
  • Repeat until dumpling mix is gone.
  • Cook in a stock, and throw in some vegetables.
  • Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.
  • Reviews

  • “A very easy, but nice way to make dumblings, that just might encourage the new cook to put away the can opener for awhile.”

  • “12/14/08: I added a little baking powder to the recipe to make them fluffy. These were delicious! Thank you Kat. 12/20/08: Much better when I followed the recipe.Thank you again!”

  • “Excellent dumplings I have made several times now. Think I am addicted! When I didn’t have a packet of soup stock,I used 2 or 3 teaspoons beef (or chicken) soup base mix and reduced the salt. I have also cooked the dumplings separately in broth or water. Then I place some dumplings in each soup bowl, then ladel hot soup on top. Yummy.Thanks for a ‘keeper’ Kat.”

  • “YUM! I’ve been looking for a dumpling to substitute for the one I grew up eating (it’s made with a certain flour from Ulm, Germany, and they just won’t ship MutschelMehl!).My whole family went to bed last night with happy dumpling-filled tummies. AND OH SO EASY! Thank you!- April in Austin (Texas)”

  • “My sister-in-law gave me this recipe a long time ago.She calls the something like Galouka. They are great”