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german spaetzle

(1 rating)
Recipe by
Family Favorites
Not Far From Green Bay, WI

My German grandmother made the very best sauerbraten in the world. Alongside would be a big bowl of spaetzle, served simply with salt, pepper, butter and fresh parsley from her garden. This recipe is the closest I've ever found to hers. Also delicious served with a pan gravy.

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For german spaetzle

  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 cup a/p flour
  • 1/4 tsp. salt
  • black pepper, to taste

How To Make german spaetzle

  • 1
    Beat eggs. In medium bowl, combine all ingredients until no dry flour remains.
  • Spaetzle Maker
    For soup, heat broth to a high simmer, just under a boil. Using a spaetzle maker or a colander with, at least, 1/4" holes, add a small amount of dough and gently press it through the colander with a spatula and into the hot broth. (If the dough doesn't pass easily, add another spoonful of milk.) Don't rest the colander on the pot. Lift it up so the dough can pass through freely before hitting the broth. (This is the spaetzle maker I have.)
  • 3
    Gently simmer for 3-5 minutes. You can also cook these in salted water, drain, add butter and parsley and serve as a side dish.