Suppe Mit Sghinkenkloesschen

Preparation info
  • Serves


    • Difficulty


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.


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


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