Ingredients for Homemade Beef Spaetzle Soup
- Round Steaks
- Potatoes
- 1 large onion (chopped)
- 2 celery stalks (chopped)
- 1 tsp salt (plus more to taste)
- Black pepper to taste
- Soup Bone
- Beef Broth
- Water
- Flour
- Eggs
- Nutmeg
- Milk
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How to Make Homemade Beef Spaetzle Soup
- In a large 10-quart pot, combine 2 lbs beef stew meat, 2 large carrots (chopped), 2 celery stalks (chopped), 1 large onion (chopped), 4 cloves garlic (minced), 2 bay leaves, 1 tbsp dried thyme, and 1 tsp salt.
- Add enough water to the pot, leaving about 4 inches of space from the top.
- Bring the mixture to a rolling boil over high heat. Reduce heat to low, cover, and simmer for 3 hours, or until the beef is very tender.
- While the soup simmers, prepare the spaetzle: In a large bowl, whisk together 2 cups all-purpose flour, 2 large eggs, 1/2 cup milk, 1/4 tsp salt, and a pinch of freshly grated nutmeg.
- Bring a large pot of salted water to a boil. Using a spaetzle maker (or a colander with holes poked in the bottom) press or spoon the spaetzle batter into the boiling water. Cook until the spaetzle floats to the surface (about 1-2 minutes).
- Remove the cooked spaetzle with a slotted spoon and set aside.
- After 3 hours of simmering, remove the bay leaves from the beef soup.
- Gently stir the cooked spaetzle into the beef soup.
- Season with additional salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
5g
Fat
14g
Carbs
10g
