I mean, if you want a soup recipe, this one has been feeding my family for 100+ years. Great grandma Hulda brought it from the old country, taught grandma Joan and auntie Sandra. Grandma Joan taught me. I’m the last one making it, though boy, everyone loves eating it!

Caution: As with all old recipes, makes a metric fuckton of soup. Don’t do this if it’s only 1-2 people.

Ingredients
2 Cups of flour (250g)
1/2 Teaspoon salt
1 Teaspoon baking powder
2 Eggs whipped to a froth added to 1/2 to 3/4 of a cup of warm water (118 to 177ml)
4 Potatoes
1 Onion
1 1/2 Pounds (24 oz., 680g) of beef sausage (also called German Summer Sausage)
2 to 3 Tablespoons of butter, lightly mixed with a little flour
1/2 Quart (2 cups, 473ml) of milk
1 Sterile pair of scissors

Chop the potatoes and onion into bite size pieces. Put them in a pot and pour in enough water to not only cover them all completely but to cover them to a depth of 4 inches (10cm). Bring to a boil and cook for and additional 15 minutes.

While the potatoes and onion are cooking add the water and eggs to the flour, salt and baking powder and mix in a bowl. Knead the dough repeatedly until it is completely smooth with no lumps, rough spots or wet spots.

When the dough is ready, break off strips and roll them between your hands until they are about 1/4 of an inch (6mm) thick (slightly smaller than a bread-stick).

Cut the summer sausage into bite size pieces. You may flour the knife as needed to keep the meat from sticking to it.

By now the potato and onion mix should be well cooked and it is time to add the dumplings and sausage to the mix.

The preferred method of adding the dumpings is to use the sterilized pair of scissors, hold the strip of dough above the pot and snip the dumpings straight into the pot (watch out for backsplash!)

If you don’t have a sterile pair of scissors you can cut them manually with a knife and add them to the pot with the meat.

IMPORTANT! Dumplings will swell to 3 times their cut size as they cook!

Make

them

SMALL!

Stir well and cook for another 30 to 45 minutes or until the dumplings are well boiled. Be careful at this stage because it is likely the pot will boil over if the temperature is too high.

If you place a wooden spoon across the top of the pot, that can help limit boil over.

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At this point the soup may seem too thin. Add the butter and flour mixture as well as the milk as thickening agents and cook 10 to 15 minutes more if needed to thicken the broth.

Refrigerate any leftovers and re-heat like any other soup.

Grand-dad alway put vineagar in his, but you do you! 😉