German Soup with Cheese Dumplings Käseklößchensuppe Recipe
This delicate soup with small cheese dumplings is something between a clear broth and a creamy pasta dish. In Germany, similar cheese dumplings are often served to children as a mild, filling lunch. They taste like a mix of cheese pierogi filling and soft potato dumplings, but in mini form and served in broth.
Soft, fluffy cheese dumplings cooked directly in aromatic broth turn a simple soup into a comforting, child-friendly meal that feels both homely and a bit special.
Chef's tips
Keep the broth at a gentle simmer when forming and cooking the dumplings – if it boils too hard, the dumplings can fall apart or become tough.
How to serve
Serve as a main course soup with rustic bread on the side. For a full meal, follow with a light salad or fruit dessert.
Ingredients
- broth - 1200 ml
- quark (fresh curd cheese) - 250 g
- egg - 1 piece
- wheat flour - 40 g
- breadcrumbs - 20 g
- butter - 20 g
- carrot - 2 piece
- parsley root - 1 piece
- leek - 0.5 piece
- parsley leaves - 2 tablespoons
- nutmeg - 0.5 g
- salt - 5 g
- black pepper - 1 g
Preparation
- Peel the carrot and parsley root and cut them into small cubes. Wash the leek thoroughly and slice it into thin half-moons.
- Pour the broth into a pot, add the chopped vegetables, bring to a boil, then simmer over low heat for about 15 minutes until the vegetables are tender.
- In the meantime, prepare the dumpling mixture: mash the quark with a fork in a bowl, add the soft butter, egg, flour, breadcrumbs, a pinch of salt, pepper and nutmeg.
- Work the mixture with a spoon or your hand for 2–3 minutes until it is uniform and slightly sticky but still easy to shape. If it is too runny, add a little more breadcrumbs; if it is too firm, add 1 tablespoon of milk or water.
- Cover the bowl with the cheese mixture and set aside for 10 minutes so the breadcrumbs can swell.
- When the vegetables in the broth are soft, reduce the heat so the soup only gently simmers without a strong boil.
- Dip a teaspoon into the hot broth, scoop up a small portion of the cheese mixture and slide it into the soup, forming small dumplings about the size of a walnut. Repeat until you have used all the mixture.
- Cook the dumplings over very low heat for about 7–8 minutes, until they float to the surface and puff up slightly. Do not stir vigorously so they don’t break apart.
- Finally, season the soup to taste with salt and pepper, sprinkle with chopped parsley leaves and serve immediately.
Storage
Store the soup covered in the fridge for up to 2 days. Reheat gently over low heat so the dumplings stay soft and don’t fall apart.
