German Strulli Soup with Beef Dumplings

German Strulli Soup with Beef Dumplings is a hearty, comforting dish perfect for any time of year. This traditional recipe features delicate dumplings filled with seasoned ground beef, served in a rich and flavorful broth loaded with fresh vegetables. Whether you’re familiar with Bavarian cuisine or trying it for the first time, this Strulli Soup promises to deliver warmth and satisfaction to your dining table.

Ingredients

• 180g (1 ½ cups) all-purpose flour
• 100ml (about ½ cup) water
• 1/2 small bunch fresh dill, finely chopped
• Pinch of salt
• 300g (10.5 oz) ground beef
• 1/3 teaspoon salt
• 1/4 teaspoon black pepper
• 3 liters (12 cups) water
• 3 large potatoes, cubed
• 1 large carrot
• 1 onion, finely chopped
• 2 tablespoons vegetable oil
• 10g (about 1 tablespoon) butter
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• Fresh parsley and dill for garnish

Directions

1. Make the dough: Sift flour into a bowl, mix in dill and salt, then add water and knead into a dough. Refrigerate for 20 minutes.
2. Prepare vegetables: Grate half the carrot and finely chop the onion.
3. Sauté aromatics: Heat oil and butter in a pot, add onion and grated carrot, and sauté for 3-4 minutes until softened.
4. Prepare filling: In a separate bowl, season the ground beef with salt and pepper.
5. Assemble Strulli: Roll out the refrigerated dough thinly, spread the seasoned beef evenly over it, cut into strips, and roll into logs. Cut the rolled logs into bite-sized pieces.
6. Start soup: In a large pot, bring 3 liters of water to a boil, add cubed potatoes, carrot cubes, and bay leaf.
7. Cook vegetables: Boil the vegetables for 5 minutes and season with salt and pepper to taste.
8. Add Strulli: Lower the dumplings into the boiling soup and add the sautéed mixture. Allow it to boil again.
9. Simmer: Reduce heat and let the soup simmer for 7 minutes until the dumplings are cooked through.
10. Finish and serve: Stir in the chopped fresh herbs and serve hot, garnished with additional parsley and dill.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 4
Nutrition info (per serving): Approximately 400 calories, 24g protein, 30g carbohydrates, 22g fat.

How to serve

When serving German Strulli Soup with Beef Dumplings, ladle generous portions into bowls and garnish with freshly chopped parsley and dill for an added burst of color and flavor. This lovely soup pairs well with crusty bread on the side, which is perfect for soaking up the delicious broth. Enjoy it warm on a chilly day, or as a satisfying meal any time of the year!

FAQs

What are Strulli Dumplings?
Strulli Dumplings are traditional German dumplings made from a simple dough filled with seasoned ground beef. They are rolled and cut into bite-sized pieces before being cooked in a flavorful broth.

Can I prepare the dumplings in advance?
Yes, you can prepare the dumplings ahead of time and store them in the refrigerator for up to a day. Just cook them in the broth when you’re ready to serve the soup.

What variations can I try with this recipe?
Feel free to add more vegetables, such as celery or peas, to the soup for added flavor and nutrition. You can also substitute ground beef with ground pork or turkey for different flavors.

German Strulli Soup with Beef Dumplings

A hearty, comforting German soup featuring beef dumplings in a flavorful broth loaded with fresh vegetables. Perfect for any time of year.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: German

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Dumplings

• 180 g 180g (1 ½ cups) all-purpose flour
• 100 ml 100ml (about ½ cup) water
• 0.5 bunch 1/2 small bunch fresh dill, finely chopped For flavor
• 1 pinch Pinch of salt
• 300 g 300g (10.5 oz) ground beef Can substitute with ground pork or turkey.
• 1/3 teaspoon 1/3 teaspoon salt
• 1/4 teaspoon 1/4 teaspoon black pepper

For the Soup

• 3 liters 3 liters (12 cups) water For boiling the soup.
• 3 large 3 large potatoes, cubed
• 1 large 1 large carrot
• 1 large 1 onion, finely chopped
• 2 tablespoons 2 tablespoons vegetable oil
• 10 g 10g (about 1 tablespoon) butter
• 1 leaf 1 bay leaf
• to taste salt Salt to taste
• to taste black pepper Black pepper to taste
• Fresh parsley and dill for garnish For serving

Method

 

Preparation

1. Sift flour into a bowl, mix in dill and salt, then add water and knead into a dough. Refrigerate for 20 minutes.
2. Grate half the carrot and finely chop the onion.

Cooking

1. Heat oil and butter in a pot, add onion and grated carrot, and sauté for 3-4 minutes until softened.
2. In a separate bowl, season the ground beef with salt and pepper.
3. Roll out the refrigerated dough thinly, spread the seasoned beef evenly over it, cut into strips, and roll into logs. Cut the rolled logs into bite-sized pieces.
4. In a large pot, bring 3 liters of water to a boil, add cubed potatoes, carrot cubes, and bay leaf.
5. Boil the vegetables for 5 minutes and season with salt and pepper to taste.
6. Lower the dumplings into the boiling soup and add the sautéed mixture. Allow it to boil again.
7. Reduce heat and let the soup simmer for 7 minutes until the dumplings are cooked through.

Serving

1. Stir in the chopped fresh herbs and serve hot, garnished with additional parsley and dill.

Notes

This soup pairs well with crusty bread on the side, perfect for soaking up the delicious broth. You can prepare the dumplings ahead of time and store them in the refrigerator for up to a day. Feel free to add more vegetables, such as celery or peas, for added flavor and nutrition.