Serves: 12
Total Calories: 650


1 1/2 cups finely diced celery
1 1/2 cups grated carrots
3/4 cup finely chopped onion
3 quarts rich chicken broth
2 eggs, beaten
1/2 teaspoon salt
1 cup all-purpose flour
1/3 - 1/2 cup milk


Cook vegetables in chicken broth until tender, 15–20 minutes. Keep Soup simmering while adding Batter.

Beat eggs; add salt and flour; add milk gradually. Batter should be about the consistency of pancake batter. Pour Batter into Soup from pitcher onto a wire whisk (keep turning the whisk). This will break up the spaetzle into small pieces. Simmer until pieces are tender. Serve with sprinkles of chopped parsley. This is a good hearty soup.

Nutritional Facts:

Serves: 12
Total Calories: 650
Calories from Fat: 46

This Spaetzle recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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