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Spaetzle Recipe

   
 

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     Spaetzle

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   10 minutes

Ingredients
2 cups all purpose flour
2 eggs
3/4 cup milk
1tsp salt
3 chicken bullion cubes
3 cups water
chopped parsley for garnish
 

Instructions
In a 2 quart, 8 inch pot, combine 3 chicken bullion cubes with 3 cups water, bringing to a boil to dissolve the bullion. Reduce the heat to slightly bubbling of the liquid. You can start this process before and while you are combining the other ingredients.
Stir together the flour and salt. Combine the eggs and milk and stir in the flour mixture until all ingredients are well combined. Ideally the liquid should be of a texture that will flow slowly off of a teaspoon.
Using either a potato ricer or colander with approximately 1/8 inch diameter holes hold the device over the slightly bubbling broth mixture and press the batter through the holes. The extruded pieces should fall gently into the broth, cooking for 2-3 minutes. Generarlly they are ready when they are floating. Do not over crowd the liquid.
Scoop the spaetzle out with a mesh scoop and place in a bowl. Stir in some melted butter to keep the spaetzle from sticking together. Garnish with chopped parsley.
Serving Suggestions
This is a great side for any meat dish. Great with gravy topping.


Originally Submitted
3/10/2011





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