German Dumplings in Broth (Maultaschensuppe)

Maultaschensuppe (Dumplings in Broth)

Dumplings filled with minced pork, beef, veal, and bacon steal garnish this specialty soup of Swabia in southern Germany. See the recipe for Maultaschensuppe (Dumplings in Broth) »Todd Coleman

Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. (For a step-by-step guide to making the dumplings, see the gallery Making Maultaschen ») This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Correction: Nov. 15, 2011, An earlier version of this recipe stated that the cooking time of the dumplings should be about 2 minutes. This was incorrect. This recipe has been updated to reflect the correct cooking time of 20 minutes.