Panadlsuppe
Warm your soul and savor a taste of tradition with Panadlsuppe, a rustic bread dumpling soup that transforms simple, wholesome ingredients into a comforting masterpiece. This classic European comfort food begins with day-old bread soaked in warm milk, then blended with butter, eggs, and aromatic seasonings like freshly chopped parsley and a hint of nutmeg. The bread mixture is shaped into tender dumplings, gently simmered in a flavorful vegetable or beef broth until perfectly fluffy, and served piping hot. Garnished with a sprinkling of fresh chives, Panadlsuppe is a hearty, nourishing dish that’s perfect for cozy family dinners or as a warming starter on chilly days. Easy to prepare and irresistibly satisfying, this soup is an excellent way to minimize food waste while mastering an age-old culinary tradition.
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Recipe Information
Ingredients
- 200 grams Day-old bread or rolls
- 250 ml Whole milk
- 30 grams Butter
- 2 Eggs
- 2 tablespoons All-purpose flour
- 2 tablespoons Parsley (fresh, chopped)
- 0.25 teaspoons Nutmeg (grated)
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 liters Vegetable or beef broth
- 2 tablespoons Chives (fresh, chopped, for garnish)
Instructions
Cut the day-old bread or rolls into small cubes and place them in a large mixing bowl.
In a small pan, heat the milk until warm but not boiling. Pour the warm milk over the bread cubes and let it soak for about 10 minutes until the bread has softened.
In a skillet, melt the butter over medium heat. Once melted, remove from heat and let it cool slightly.
Add the melted butter, eggs, flour, parsley, nutmeg, salt, and black pepper to the bread mixture. Use your hands or a spoon to mix thoroughly until the ingredients are evenly combined and the mixture holds together. If the mixture feels too wet, add a small amount of additional flour.
Divide the mixture into small, even portions, and form them into dumplings about the size of a golf ball. Set aside on a plate or parchment paper.
Bring the vegetable or beef broth to a gentle boil in a large pot.
Carefully add the bread dumplings to the simmering broth. Reduce the heat to low, ensuring the broth is just gently simmering, and cook the dumplings for 15-20 minutes. They are done when they float to the surface and expand slightly.
Taste the broth and adjust the seasoning with additional salt and pepper if needed.
Ladle the broth and dumplings into serving bowls. Garnish with freshly chopped chives and serve immediately.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 7306 mg | 318% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 23.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 529 mg | 41% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1219 mg | 26% | |
*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.
