German Bread Dumpling Soup Markklößchensuppe Inspired Recipe
A delicate soup based on clear stock with small bread dumplings is an elegant yet simple starter. In Germany, similar soups are often served at family celebrations, a bit like Polish chicken broth with homemade noodles. Here, instead of pasta, you have soft, butter-scented dumplings made from bread rolls floating in the broth.
A light, elegant soup with soft bread dumplings that feels festive yet is easy to prepare, inspired by traditional German Markklößchensuppe.
Chef's tips
Form the dumplings with wet hands so they are smooth and don’t stick. Keep the stock only gently simmering – if it boils too hard, the dumplings can fall apart.
How to serve
Serve as a refined starter before a roast or other main course. Garnish with plenty of fresh herbs and offer extra bread for dipping in the fragrant broth.
Ingredients
- stock - 1 l
- wheat bread roll - 2 pieces
- butter - 40 g
- egg - 1 piece
- milk - 80 ml
- parsley leaves - 2 tablespoons
- nutmeg - 0.25 teaspoons
- carrot - 1 piece
- leek - 0.5 pieces
- salt
- white pepper
Preparation
- Cut the bread rolls into very small cubes. If they are soft, you can lightly dry them in the oven at 120°C for 5–10 minutes until dry but not browned.
- Melt the butter in a small pot over low heat until liquid but not browned.
- In a bowl mix the bread cubes, warm (not hot) butter, milk, egg, a pinch of salt, pepper and nutmeg. Add finely chopped parsley.
- Mix the mass thoroughly with a spoon. It should be thick, sticky and easy to form into small balls. If it is too thin, add some breadcrumbs; if too dry, add a little more milk.
- Set the mixture aside for 10–15 minutes so the bread can fully absorb the liquid.
- In the meantime, peel the carrot and cut into thin half-slices; slice the leek into thin rings and rinse thoroughly.
- Bring the stock to a boil in a pot. Add the carrot and leek and simmer over low heat for 8–10 minutes until the vegetables are tender but not falling apart.
- With wet hands, form small dumplings from the bread mixture, about the size of a walnut. Gently place them into the gently simmering stock.
- Cook the dumplings over very low heat for 8–10 minutes. They should float to the surface and swell slightly. Do not stir too vigorously so you don’t break them apart.
- Taste the soup and season with salt and white pepper. Serve immediately, sprinkled with extra chopped parsley.
Storage
Store leftover soup in the fridge for up to 2 days. Reheat gently over low heat, without boiling vigorously, so the dumplings stay soft and don’t fall apart.
