Klossel Suppe (Dumpling Soup)

These German dumplings are featherlight, nothing like the dense flour-and-water kind. Creamed butter, egg yolks, and beaten egg whites folded with bread crumbs make a dough so tender the dumplings practically dissolve in hot beef broth.

The beaten egg whites are what keep them airy. Fold them in gently. If you stir too hard, you’ll knock out the air and end up with heavy little sinkers instead of pillowy dumplings. Roll them walnut-sized with floured hands so they cook evenly in about 10 minutes.

Nutmeg and parsley give these a warm, savory fragrance that perfumes the broth as they simmer. Cook them uncovered so steam escapes and the broth stays clear.

Chef Tips

• Flour your hands well before rolling. The dough is sticky and will cling to dry fingers.
• Don’t crowd the pot. Dumplings expand slightly as they cook. Give them room to float freely.
• Coffee cake crumbs instead of regular bread crumbs add a faintly sweet note that’s traditional in some German households. Worth trying if you have stale coffee cake on hand.
• Simmer, don’t boil. A rolling boil will tear these apart. Keep the broth at a gentle bubble.

Variations

• Pea soup base: Cook the dumplings in a thick split pea soup instead of broth for a heartier meal.
• Herbed dumplings: Swap parsley for fresh dill or chives for a different flavor profile.
• Richer broth: Use homemade bone broth for deeper flavor, or add a splash of white wine to store-bought stock.