Griessnockerln Suppe
From: Annemarie Spiller (Liesel Steindl)
Ingredients:
- 30 gr schmalz (soft butter)
- 1 egg
- 1¼ liter bouillon
- 1/8 liter farina
- a little salt, nutmeg
Directions:
Cream butter, add egg (beat), add farina, then add spices
with a teaspoon scoop out and cook for 20-30 minutes (they come
off in the hot soup)
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