Spaetzle

2 eggs

1/4 cup milk

1/3 cup water

1/2 tsp salt

1/8 tsp pepper

1/4 tsp nutmeg

1-3/4 cup flour

8 cups beef broth

  1. In a large bowl beat the eggs.  Ad the milk, water, salt, pepper, and nutmeg and combine the mixture well.  Add the flour, a little at a time, beating after each addition until the batter is smooth.
  2. In a saucepan bring the broth to a boil, reduce the heat to low, and keep the broth at a simmer.  Set a colander into the hot broth and press the batter through with the back of a wooden spoon.  OR use a spaetzle maker and push the dough through into the pot to cook.  Simmer the batter in the broth for 10 to 12 minutes, or until the spaetzle is cooked through.  Makes 6 – 8 servings.

Notes: You can use either the beef broth or substitute chicken broth.  Cook the spaetzle in the broth and do the final seasoning after they are done.  If you are spaetzling into soup, do not add the broth in addition to what ever broth you are using for the soup.  

Recipe: Great German-American Feasts