in Soup Recipes

Tomato soup with spaetzle

updated

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Ingredients for 4 servings:

  • 150 g spaetzle (dry goods)
  • Salt
  • 2 onions, diced
  • 1 stalk(s) leek, approx. 200 g, cut into rings
  • 1 bell pepper(s), green, diced
  • 4 tsp flour
  • 1 ½ liters tomato juice
  • 2 tsp broth, granulated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaetzle in salted water. Sauté the diced onion in hot oil in a pan until translucent. Briefly sauté the leek and bell pepper. Add 4-6 tablespoons of water and bring to a boil. Sprinkle the flour over the mixture, top up with tomato juice, and simmer for 5 minutes. Season with the broth dissolved in the water. Add the spaetzle to the soup and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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