Homemade Beef Spaetzle Soup
Warm up with a bowl of hearty, comforting Homemade Beef Spaetzle Soup, a delightful combination of tender chunks of beef, fresh vegetables, and pillowy homemade spaetzle. This soul-soothing soup boasts a slow-simmered broth infused with fragrant thyme, garlic, and a hint of nutmeg, delivering layers of rich, savory flavor. The star of the dish is the homemade spaetzle, tiny German-style noodles that add a rustic touch and soak up every drop of the flavorful broth. Perfect for cozy family dinners or as an impressive starter, this recipe is a must-try for fans of classic comfort food. Serve it hot, garnished with fresh parsley for a burst of color and freshness.
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Recipe Information
Ingredients
- 1 pound Beef stew meat (bite-sized pieces)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 2 Carrots (sliced)
- 2 Celery stalks (sliced)
- 3 Garlic cloves (minced)
- 8 cups Beef broth
- 1 Bay leaf
- 2 sprigs Fresh thyme (optional, or 1/2 tsp dried thyme)
- 3 Eggs
- 1.5 cups All-purpose flour
- 0.333 cup Whole milk
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the beef stew meat and sear until browned on all sides, about 5–7 minutes. Remove beef and set aside.
In the same pot, add diced onion, sliced carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth, then return the browned beef to the pot. Add the bay leaf and thyme (if using). Season with salt and pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60–75 minutes, or until the beef is tender.
Meanwhile, prepare the spaetzle batter. In a mixing bowl, whisk together the eggs, flour, milk, nutmeg, and 1/2 teaspoon of salt until smooth. The batter should be thick but pourable.
Bring a large pot of salted water to a boil. Using a spaetzle maker or pressing the batter through the holes of a large slotted spoon, drop the batter into the boiling water. Cook the spaetzle until they float to the surface, about 1–2 minutes. Remove them with a slotted spoon and set aside.
Once the beef is tender, taste the soup and adjust seasoning as needed. Add the cooked spaetzle to the soup and stir to combine.
Simmer the soup for an additional 5 minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 10279 mg | 447% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.8 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 571 mg | 44% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4086 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
