Name: Suppe Mit Sghinkenkloesschen
Yield: Serves 6
Cuisine: Germany
Ingredients: 2 eggs; freshly grated nutmeg; salt and pepper; 60 g/ 2 oz butter; 60 g/ 2 oz flour; 30 g/ 1 oz fresh white breadcrumbs; 115 g/ 4 oz ham, minced; 1.5 litres/ 2¾ pints well-flavoured chicken stock snipped chives, to garnish; 1 tbsp chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

This is not as heavy as some of the other soup and dumpling combinations that are so typical of old-fashioned German cooking. The actual soup is traditionally a beef consommé, but is just as nice with a well-flavoured chicken stock.

Ingredients

1.5 litres/ 2¾ pints well-flavoured chicken stock snipped chives, to garnish

Method

Melt the butter in a pan, add the flour and cook to a roux for 2–3 minutes. Add the breadcrumbs, minced ham and parsley. Season with salt, pepper and grated nutmeg, then continue to cook over the lowest heat, stirring, for 3—4 minutes. Remove from the heat and beat in first one of the eggs, then the second. Leave to cool.

Take a spoonful of the mixture at a time, roll it into small ball

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