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German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6
Course: Soup
Cuisine: German

Ingredients

  • 6 oz Bacon , diced
  • 2 tablespoons butter
  • 1 medium yellow onion , finely chopped
  • 10 cups beef broth
  • 14 oz frozen peas
  • 1 smoked ham hock
  • 2 large carrots , peeled and sliced
  • 1 large leek , sliced, rinsed and drained
  • 1 small celery root , aka celeriac, peeled and diced
  • 2 medium potatoes , diced
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • Some chopped fresh parsley for garnish
  • For the Dumplings:
  • 1/4 cup butter , melted and at room temperature
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Instructions

    Cup of Yum
  1. In a large soup pot over medium-high heat, fry the bacon until done. Add the butter and onions and cook until soft and translucent, 5-7 minutes. Add all remaining ingredients and bring to a boil. Reduce the heat to medium-low, cover and simmer for 90 minutes.
  2. Before the soup is done, making the dumplings: Bring a pot of lightly salted water to a boil. Combine all the ingredients in a stand mixer fitted with the paddle attachment. Beat on "2" (bread setting) for 8-10 minutes. Use a small spoon to scoop about 2 teaspoon's worth of dough at a time and drop the dumplings into the the boiling water. The dumplings will float to the bottom. Once the dumplings have floated to the top let them simmer another 5 minutes and then use a slotted spoon to remove them and add them to the soup. Let the dumplings simmer in the soup for another 5 minutes before serving. Add salt and pepper to the soup according to taste.Serve sprinkled with a little chopped fresh parsley.