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Riffle Soup and Dumplings

Sheri S.
This is an old German recipe that’s perfect for bacon lovers!
Print Recipe
Course Main Course, Soup

Ingredients
  

Riffle Soup

  • ½ lb Bacon or more if you like
  • 1 cup chopped onion
  • 3 stalks chopped celery
  • 4 cups potatoes sliced or cubed
  • Salt & Pepper to taste
  • 2 tbsp dry parsley
  • 2 envelopes Goya ham flavored concentrate optional
  • 6 cups hot water

Dumplings:

  • 2 cups flour
  • 1 tsp salt
  • 5 eggs

Instructions
 

  • Chop bacon into 1” pieces and cook until browned in the bottom of a large stock pot.
  • Add onions and celery while the bacon is cooking. Add potatoes, water, salt, pepper, parsley and ham flavoring. Simmer until potatoes are tender.
  • While soup is cooking, make the dumplings. Combine flour and salt. Make a well in the middle of the flour mixture.
  • Add the eggs and scramble them with a fork. Use the fork to incorporate the eggs into the flour. The dough will be sticky.
  • When the potatoes are tender, bring the soup to a boil and drop dough by teaspoonful into the soup. Cover and simmer for 20 minutes until the dumplings are cooked.