Herbed Spaetzles
From notyourmomma 16 years ago
- 8 minutes to make
- Serves 6
Something my Mother-in-law taught me 20+ years ago, a perfect side dish for her favorite meatballs, or with the Sunday supper roast pork loin. Grossmom was a wonder in catering to her son and husband with wonderful meals, and working full time. Read more She was a class act through and through, dressed in silk and as formidable as a juggernaut. One did not mess with her methods, no deviations or derivatives allowed. See less
Ingredients
- 2 cups of all purpose sifted flour shopping list
- 1 teaspoon of salt shopping list
- 2 eggs, slightly beaten shopping list
- 3/4 cup of milk shopping list
- 1/2 teaspoon of dried parsley shopping list
- 1/8 teaspoon of sage shopping list
- 1/8 teaspoon of thyme shopping list
- 1/3 cup of dried bread crumbs shopping list
- 3 tablespoons of melted butter shopping list
How to make it
- Sift together flour, salt, and herbs. Add eggs and milk, mix well.
- Heat a large stock pot of water (salted) to boiling.
- Place mixture in a coarse sieved colander.
- Hold over boiling water and press batter through the colander.
- cook and stir for five minutes. Drain well.
- Meanwhile, toast the bread crumbs in the butter and toss with the spatzle. Eat while hot.
The Rating
Reviewed by 2 people-
wow love this recipe and the spices thanks high5
momo_55grandma
in Mountianview loved it
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Great dress-up for the humble spaetzle! Thank you for sharing.
anj
in Mabank loved it
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