German Pea Soup with Egg Dumplings (Erbsensuppe mit Eierschwämmchen)
Prep time
Cook time
Total time
Serves: 6-8
  • 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 (ie, celeriac), peeled and diced
  • 2 medium potatoes, diced
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • Some chopped fresh parsley for garnish
  • For the Dumplings:
  • ¼ cup butter, melted and at room temperature
  • 1 cup all-purpose flour
  • 3 large eggs
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  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.
  3. Serve sprinkled with a little chopped fresh parsley.
Recipe by The Daring Gourmet at