Dill Pickle Soup with Drop Noodles (Spaetzle)

Dill pickle soup is delicious and made even better with homemade drop noodles, which is similar to spaetzle, but cooked right in the soup. So good!

Let’s get started!

First, saute onion, carrot and celery seasoned with salt, pepper, dill and minced garlic. I am using dried minced garlic since I do not have any fresh on hand. I am not using celery this time, simply because I am out, but no matter what soup I make, I always use onion, celery and carrot. I saute the vegetables in a tablespoon of oil and a splash of water.

Once onion is tender, stir in 2 tablespoons of flour. It will look quite thick and clumpy.

Add water or broth.

Bring the soup to a boil, add potatoes.

Bring to a boil and simmer until potatoes are tender.

I had covered the soup while the potatoes cooked and it nearly boiled over! So the pot looks a little messy, but it tastes delicious and that is all that matters! Next, it is time for the drop noodles. You make this dough the same as you would for spaetzle, except we will be dropping them into the soup.

The noodle dough is quite easy to make – it is just flour, salt, eggs and water. Once the dough is made, I put some dough onto a large wooden spoon, and scrape a little off at a time with a tablespoon. If it sticks to the tablespoon, dip the spoon into the soup and continue on until all of the spaetzle noodle dough is gone. Once the noodles float, they are cooked. They cook quite quickly. Once the dough is finished, the soup is nearly ready. Add chopped dill pickles and serve.

This soup is super delicious and can be made without the drop noodles.

Dill Pickle Soup with Drop Noodles (Spaetzle)

1 onion, chopped
1 celery stalk, diced
1 carrot, diced
salt and pepper to taste
1/2 tsp dried dill or 3 tbsp fresh dill, chopped fine
2 tbsp flour
2 cups chopped potatoes
4 to 6 cups water or chicken broth or vegetable broth
1/2 cup chopped dill pickles

1/2 batch Spaetzle Dough
1 cup flour
2 eggs
1/4 tsp salt
enough water to make a dough that can be dropped into the soup – it will be a bit gluey.

Full batch Spaetzle Dough
2 cups flour
4 eggs
1/2 tsp salt
1/3 cup water

First, saute onion, carrot and celery seasoned with salt, pepper, dill and minced garlic. I am using dried minced garlic since I do not have any fresh on hand. I am not using celery this time, simply because I am out, but no matter what soup I make, I always use onion, celery and carrot. I saute the vegetables in a tablespoon of oil and a splash of water. Once onion is tender, stir in flour. It will look quite thick and clumpy. Add water or broth. Bring the soup to a boil, add potatoes. Bring to a boil and simmer until potatoes are tender. Next, it is time for the drop noodles. You make this dough the same as you would for spaetzle, except we will be dropping them into the soup.

For the spaetzle noodle dough, combine flour, salt, eggs and water. Once the dough is made, I put some dough onto a large wooden spoon, and scrape a little off at a time with a tablespoon. If it sticks to the tablespoon, dip the spoon into the soup and continue on until all of the spaetzle noodle dough is gone. Once the noodles float, they are cooked. Add chopped dill pickles and serve.

enjoy from Our City Homestead to yours