Many moons ago, The Husband asked if The Jersey Girl could make Spaetzle on New Year’s Day as his amazing Mammom did when he was a kiddo. So, I dug into my cookbooks and found this recipe from Betty Crocker. According to The Husband and his peoples, my Spaetzle would do Mammom proud, so yay!

My husband’s fam ate Spaetzle with a roast of some sorts, so I make these with an Italian Roast Pork as a tradition on New Year’s Day. You can make them whenever you please, of course. I have read that they can be served in both sweet or savory manners. And I have tried them at restaurants, commonly served with sausages and/or fried onions and/or cheese.

They don’t really taste like much, but soak up the sauce of whatever you serve with them.

Give them a try if you are looking for a new side!

Spaetzle

Recipe by Betty Crocker's CookbookCourse: SidesCuisine: GermanDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 2 large eggs, beaten

• ¼ cup milk or water

• 1 cup all-purpose flour

• ¼ tsp. salt

• Dash of pepper

• 1 Tbsp. butter or stick margarine

Directions

• Mix eggs, milk, flour, salt and pepper (Batter will be thick.)
• Fill 4-quart Dutch oven half full with water; heat to boiling over high heat.
• Press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling water. Or, dribble batter from a teaspoon into the boiling water, cutting the batter into small pieces with a fork. Stir once or twice to prevent spaetzle from sticking.
• Cook about 2-5 minutes or until spaetzle rise to surface and are tender. Remove from water with a spider ladle or slotted spoon to a serving bowl. Repeat step 3 until all of the batter is cooked. Toss cooked spaetzle with butter. Serve with your favorite roast and gravy.