Cheese dumpling soup is a hearty, comforting dish featuring soft, pillowy dumplings made with fresh bread and cheese, floating in a rich, savory broth. Rooted in German and Austrian home cooking, this soup is a wonderful way to use up day-old bread and delivers a satisfying, cheesy flavor in every spoonful. The dumplings are light yet filling, and the simple broth lets the cheese shine, making it a perfect meal for cold days.
Ingredients
- 4 cups (200 g) day-old white bread, cubed (about 4-5 slices)
- 1 cup (240 ml) warm milk
- 1 cup (100 g) shredded cheese (e.g., Emmental, Gruyère, or sharp cheddar)
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (15 g) fresh parsley, finely chopped (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 6 cups (1.4 L) vegetable or chicken broth
- 1 small onion, finely diced
- 2 tablespoons (30 g) butter
Instructions
- In a large bowl, combine the cubed bread and warm milk. Let it soak for 10 minutes, until the bread is soft and has absorbed most of the milk.
- Add the shredded cheese, eggs, flour, parsley, salt, pepper, and nutmeg (if using) to the bread mixture. Mix well with a fork or your hands until everything is evenly combined and forms a sticky dough. If the mixture seems too wet, add a little more flour; if too dry, add a splash of milk.
- Shape the mixture into 8 to 10 dumplings, about 2 inches (5 cm) in diameter. Wet your hands slightly to prevent sticking. Place the formed dumplings on a plate.
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
- Pour in the broth and bring it to a gentle simmer over medium-high heat. Do not let it boil vigorously, as that can break the dumplings apart.
- Carefully drop the dumplings into the simmering broth. Reduce the heat to low, cover the pot, and let them cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. They should be firm to the touch and no longer doughy in the center.
- Ladle the soup into bowls, making sure each gets 2 dumplings. Garnish with extra parsley and serve hot.
Tips
- Bread choice: Use a sturdy day-old bread like sourdough, French loaf, or country white. Fresh bread will turn mushy, so let it sit out overnight or toast it lightly before using.
- Cheese substitutions: If you can’t find Emmental or Gruyère, use a good melting cheese like fontina, Gouda, or even mozzarella. Avoid aged cheeses that don’t melt smoothly, like Parmesan, as they can make the dumplings grainy.
- Don’t overmix: Mix the dough just until combined. Overworking the dough can make the dumplings tough and dense.
- Test one first: If you’re unsure about the consistency, cook one dumpling in the broth first. If it falls apart, add a bit more flour to the mixture. If it’s too dense, add a little milk.
Serving Suggestions
Serve this soup as a main course with a side of crusty bread and a simple green salad. It also pairs beautifully with a dollop of sour cream or a sprinkle of fresh chives. For a heartier meal, add some cooked, sliced sausage or diced ham to the broth just before serving.
Variations
- Spinach and Cheese: Add 1 cup (30 g) of thawed, squeezed-dry frozen spinach to the dumpling mixture for extra color and nutrients.
- Herb Dumplings: Replace the parsley with a mix of fresh dill, chives, and thyme for a different flavor profile.
- Beer Broth: For a richer, more complex broth, replace 1 cup (240 ml) of the broth with a light lager or pilsner beer. Simmer the broth for a few minutes to cook off the alcohol before adding the dumplings.
- Bacon and Onion: Cook 4 slices of chopped bacon until crisp, then use the rendered fat instead of butter to sauté the onion. Add the bacon bits to the broth.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The dumplings will soften further as they sit. To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally, until heated through. Avoid boiling, which can cause the dumplings to break apart. You can also reheat individual portions in the microwave, but the texture will be softer. Freezing is not recommended, as the dumplings become mushy when thawed.
Frequently Asked Questions
Can I make the dumplings ahead of time? Yes, you can shape the dumplings and refrigerate them on a plate for up to 4 hours before cooking. Let them sit at room temperature for 10 minutes before adding to the broth.
Why did my dumplings fall apart? This usually happens if the mixture is too wet or the broth is boiling too vigorously. Ensure the bread is well-soaked but not overly saturated, and add enough flour to bind the mixture. Always simmer gently, never boil.
Can I use gluten-free bread and flour? Yes, you can substitute gluten-free bread and a gluten-free all-purpose flour blend. The texture may be slightly more delicate, so handle the dumplings gently.
What cheese melts best for these dumplings? Cheeses with good melting properties, such as Emmental, Gruyère, cheddar, or fontina, work best. They provide a creamy texture and rich flavor.
Can I bake the dumplings instead of boiling them? While traditionally boiled, you can bake them in a buttered dish at 375°F (190°C) for 20-25 minutes, until golden and set. Then serve them with the broth poured over.
Is this soup vegetarian? Yes, if you use vegetable broth, it is completely vegetarian. For a vegan version, you would need to replace the eggs and cheese with plant-based alternatives, but the texture will differ significantly.
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