Schneiderflecklesuppe
Yield
4 servingsPrep
20 minCook
15 minReady
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 1 | x |
salt
|
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
beef stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
| 1 | x |
salt
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
beef stock
|
*
|
Directions
On a pastry board, combine the flour, egg, water and salt into a pasta dough, then roll it out paper thin.
Hang the dough over the back of a chair or something similar for drying.
After the dough has been drying for 1½ to 2 hours, cut it into 2/3-inch squares.
As you spread out the dough on the board, you will have to keep dusting it with flour.
Bring some lightly salted water to a boil and cook the 'Fleckle' for about 10 to 15 minutes.
Drain, briefly rinse in cold water, and then add to the hot meat broth.
Adjust soup's seasoning, and top with chopped chives.
