Description
A comforting soup with fluffy dumplings, perfect for a cold day.
Ingredients
Scale
- 5 medium starchy potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon butter or oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon dried marjoram or thyme
- Fresh parsley, chopped (for garnish)
- 1 cup all-purpose flour
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- A pinch of ground nutmeg (optional)
Instructions
- Heat butter or oil in a large pot over medium heat. Add chopped onion and cook until translucent. Add minced garlic and sauté for another minute.
- Add diced potatoes and stir to coat with aromatics. Pour in broth and water. Season with salt, pepper, nutmeg (if using), and marjoram. Simmer for 20–25 minutes until potatoes are soft.
- While soup simmers, whisk egg, milk, melted butter, salt, and nutmeg (if using) in a bowl. Stir in flour gradually until a sticky dough forms.
- Use a spoon or scoop to drop dumpling dough into simmering soup. Cover pot and cook for 10–12 minutes without lifting the lid.
- Check a dumpling for doneness—it should be puffed and tender inside. Stir soup gently and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
- For a richer flavor, use homemade vegetable broth.
- Dumplings are best cooked fresh; avoid reheating cooked dumplings in the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 70mg