Soup with Broth and Green Spelt Dumplings

This simple soup with green spelt dumplings is part of Helga’s first collection of home recipes. In the original handwritten note, the title is simply written as “Suppe mit Brühe,” which means “soup with broth.”

The recipe itself is very short, but it gives a clear picture of a simple, practical home-cooked dish. Small dumplings are made with green spelt flour, butter, milk, water, egg, salt, herb salt, and nutmeg, then cooked in broth.

This is not a showy recipe. It is warm, modest, and filling — the kind of everyday soup that reflects a quiet home kitchen.

About This Recipe

This recipe comes from an old handwritten collection of simple dishes. The original note is very brief, which was common in private family recipe collections. It seems to have been written for someone who already knew the basic cooking method.

For today’s readers, the steps have been gently expanded while keeping the original ingredients and amounts unchanged.

The original title is:

Suppe mit Brühe

Because the recipe includes dumplings made with green spelt flour, this English version uses the clearer title:

Soup with Broth and Green Spelt Dumplings

Original Image

“Healthy Everyday Meals”

You can download the original image here.
Open the image and right-click to save it.

This recipe is the 12th recipe in the full original recipe collection.
In the image used here, however, it appears as the 5th recipe because the image shows only one part of the collection.

For consistency on this website, this recipe is listed as recipe no. 12.

Ingredients

For the green spelt dumplings:

• 50g butter
• 125ml milk
• 125ml water
• 70g green spelt flour
• 1 egg
• salt
• herb salt
• nutmeg

For the soup:
broth, for cooking the dumplings

Notes on the Measurements

The original recipe uses the old Central European unit dag.

1 dag = 10g

So in this recipe:

5 dag butter = 50g butter
7 dag green spelt flour = 70g green spelt flour

The original recipe also uses 1/8 l milk and 1/8 l water.
Each equals about 125ml.

What Is Green Spelt Flour?

Green spelt is spelt that is harvested before it is fully ripe and then dried. It has a slightly nutty, hearty flavor and is often used in traditional Central European cooking.

In this recipe, green spelt flour is used to make the dumplings. It gives them more flavor and a more rustic texture than plain white flour.

If green spelt flour is not available, it is better not to replace it with regular flour without understanding that the flavor will change. Regular flour may help bind the dough, but it will not give the same earthy, nutty taste.

If possible, finely ground green spelt is the closest option.

How to Make

1. Heat the milk, water, and butter
   Place the milk, water, and butter in a small saucepan.
   Warm gently until the butter has melted.
   The liquid should be hot, but it does not need to boil strongly.
   
   
2. Stir in the green spelt flour
   Add the green spelt flour to the hot liquid.
   Stir well so that no lumps form.
   Continue heating briefly until the mixture thickens and starts to come away from the bottom of the pan.
   
   
3. Let the mixture cool slightly
   Remove the pan from the heat.
   Let the green spelt mixture cool for a few minutes.
   It should no longer be very hot before adding the egg.
   
   
4. Add the egg and seasonings
   Stir the egg into the slightly cooled mixture.
   Season with salt, herb salt, and a little nutmeg.
   The mixture should be soft but shaped enough to form small dumplings.
   If it feels too loose, let it rest for a short while.
   
   
5. Prepare the broth
   Heat the broth in a separate pot.
   It should gently simmer rather than boil strongly.
   A strong boil may cause the dumplings to fall apart.
   
   
6. Shape and cook the dumplings
   Shape the green spelt mixture into small dumplings.
   Carefully place them into the hot broth.
   Cook or gently simmer for about 10 minutes, as written in the original note.
   
   
7. Serve the soup
   Serve the soup hot.
   Place the green spelt dumplings directly in the broth.
   Fresh herbs can be added if desired.

Tips for Success

Keep the broth at a gentle simmer.
If the broth boils too strongly, the dumplings may lose their shape.

Let the green spelt mixture cool before adding the egg.
If the mixture is too hot, the egg may set too quickly instead of blending smoothly into the dough.

Allow the mixture to rest briefly if it feels too soft.
Green spelt flour needs a little time to absorb liquid and firm up.

Taste and Texture

This soup has a simple, hearty flavor. The green spelt dumplings are slightly nutty and more substantial than very light flour dumplings.

They are not meant to be delicate or airy. They are rustic, filling, and well suited to a plain broth.

That simplicity is part of the charm of the recipe.

Can This Soup Be Prepared Ahead?

The dumpling mixture can be prepared a little ahead of time and left to rest briefly before shaping.

However, the dumplings are best cooked fresh in the broth. If there are leftovers, store them in the refrigerator and reheat gently. Avoid boiling the soup too strongly when reheating, as the dumplings may break apart.

Frequently Asked Questions

What does green spelt flour taste like?

Green spelt flour has a slightly nutty, earthy, and hearty flavor. It tastes stronger than regular wheat flour and gives the dumplings a more rustic character.

Can I use regular flour instead of green spelt flour?

Regular flour can bind the mixture, but it will change the character of the recipe. The typical flavor of these dumplings comes from the green spelt flour.

What does the original title “Suppe mit Brühe” mean?

It means “soup with broth.” The title is very short, as many old handwritten family recipes were. Since the recipe includes green spelt dumplings, the title has been expanded in English for clarity.

How long should the dumplings cook?

The original note says “10′ kochen,” meaning to cook for about 10 minutes. A gentle simmer is better than a strong boil.

Is this soup a starter or a main dish?

It can be served as a starter in a small portion. With several dumplings, it can also become a simple and filling meal.

Summary

This soup with broth and green spelt dumplings is a simple home recipe from Helga’s first handwritten recipe collection. The original note is short, but it contains the heart of the dish: butter, milk, water, green spelt flour, egg, and seasoning are turned into small dumplings and cooked in broth.

The recipe is modest, practical, and comforting. Its value lies not in luxury, but in the warmth of a simple family kitchen.This recipe is part of Grandma Helga’s First Home Recipes, a small collection of simple dishes based on her handwritten notes.