Swabian-style Egg Soup

Ingredients

In this adaptation of the Hungarian Tojásleves to Swabian cuisine, we incorporate the traditional Swabian-style spaetzle, which adds a unique texture to the soup. Additionally, we use a chicken stock base instead of the traditional vegetable broth, enhancing the richness and depth of flavors. The Swabian-style Egg Soup is a fusion of Hungarian and Swabian culinary traditions, resulting in a comforting and hearty dish. We alse have the original recipe for Tojásleves, so you can check it out.

• 1 liter (4 cups) chicken stock 1 liter (4 cups) chicken stock
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 eggs 4 eggs
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 2 tablespoons milk 2 tablespoons milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken stock to a simmer over medium heat.
2. 2.
   Add the chopped onion, diced carrots, and diced celery to the pot. Cook for 10 minutes or until the vegetables are tender.
3. 3.
   Meanwhile, prepare the Swabian-style spaetzle. In a mixing bowl, combine the flour, eggs, milk, and a pinch of salt. Mix until a thick batter forms.
4. 4.
   Bring a pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through the holes into the boiling water. Cook the spaetzle for 2-3 minutes or until they float to the surface. Drain and set aside.
5. 5.
   Carefully add the eggs to the simmering soup and cook for 6 minutes for soft-boiled eggs. Remove the eggs from the pot and place them in a bowl of cold water to stop the cooking process. Peel the eggs and set aside.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   To serve, divide the spaetzle among serving bowls. Ladle the hot soup over the spaetzle. Slice the soft-boiled eggs in half and place them on top of the soup. Garnish with fresh parsley.

Treat your ingredients with care...

• Spaetzle — Ensure that the batter is thick enough to hold its shape when pressed through the holes. If the batter is too thin, add a little more flour. If it's too thick, add a splash of milk to achieve the right consistency.

Tips & Tricks

• For a vegetarian version, replace the chicken stock with vegetable stock and omit the eggs.
• Add a splash of white wine to the soup for an extra layer of flavor.
• Customize the soup by adding cooked shredded chicken or diced ham.
• If you don't have a spaetzle maker, you can use a colander with large holes or even a slotted spoon to shape the spaetzle.
• To make the soup creamier, stir in a dollop of sour cream before serving.

Serving advice

Serve the Swabian-style Egg Soup hot, garnished with fresh parsley. Accompany it with crusty bread or rolls for a complete meal.

Presentation advice

Present the Swabian-style Egg Soup in individual bowls, showcasing the colorful spaetzle and the soft-boiled eggs on top. Sprinkle some additional fresh parsley over the soup for an extra pop of green.