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Kniddelsopp: recipe illustration
Soups

Kniddelsopp

A soup of meat and vegetable broth garnished with kniddelen, small dumplings made from flour and eggs. It is a comforting, traditional Luxembourgish dish, often served in winter or at family meals.

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Ingredients

Ingredients

Kniddelen

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel and dice the carrots, leek, celery and onion into small cubes. Peel and cube the potatoes.
  2. Bring the stock to the boil in a large pan and add the vegetables, the bay leaf and the pepper.
  3. Simmer gently for 20 minutes, until the vegetables are tender.
  4. Make the kniddelen: in a bowl, mix the flour, salt and nutmeg. Add the eggs and milk, then work into a soft, sticky dough.
  5. Form small dumplings by taking up the dough with a spoon or by hand and drop them straight into the simmering broth.
  6. Cook the kniddelen for 8 to 10 minutes, until they rise to the surface.
  7. Adjust the seasoning, sprinkle with parsley and serve piping hot.

Variations and tips

Vegetarian version. Use a vegetable stock and add sautéed mushrooms at the end of cooking.

With what you can find here. The kniddelen can be replaced with small gnocchi or semolina quenelles.

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Original Ecomely recipe.