Published: · Modified: by Petra Kupská
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This is a Czech recipe for simple egg dumplings that match perfectly with clear soups. Czechs most often serve them with chicken or beef soup. These dumplings are soft and taste fantastic!
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Clear broth soups made from beef or vegetables are very popular in the Czech Republic. Various additions to soups increase their taste and nutritional value.
Egg dumplings are cooked directly in the soup at the very end. It only takes 4-5 minutes before they're done.
Czechs call these soup dumplings "knedlíčky" or "noky".
MY TIP: Also, try these Czech celestýnské nudle or easy chicken liver dumplings for soups!
Ingredients
To make egg dumplings, you’ll need:
- Egg
- Unsalted butter; softened at room temperature
- All-purpose flour; for the dough, plus for dusting the work surface when working
- Milk
- Baking powder
- Salt
✅You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
How to Make Soup Dumplings
- Mix the softened butter using a spoon with the egg in a bowl.
- Gradually add the flour mixed with baking powder and salt, then add the milk.
- Working with a spoon or fork, work the ingredients together into a soft dough.
- On a floured work surface, form the dough into a cylinder shape about 1 inch (2,5 cm) thick.
- Cut it into equal-sized pieces with a knife.
- Drop them into the soup and let them simmer for about 4-5 minutes.
- Once the dumplings float to the surface in the soup, they are done.
Useful Tips
- Add the dumplings only when you're finished cooking the soup; otherwise, they risk falling apart.
- The exact amount of flour depends on the size of the egg and the amount of butter and milk. Add the flour gradually, in small amounts at the end. Finally, knead the dough for about a minute on a floured work surface.
- Test cook one dumpling first. If it falls apart, work a little flour into the dough.
More tasty recipes:
- Farmer’s cheese spread
- Czech potato flatbread
- Braised beef cubes
Recipe Card
Egg Dumplings for Soup
This is a Czech recipe for simple egg dumplings that match perfectly with clear soups. Czechs most often serve them with beef or chicken broth. These dumplings are fluffy and taste fantastic!
Print Pin
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Calories: 148kcal
Author: Petra Kupská
Course: Soup
Cuisine: Czech
Keyword: Easy recipes
Ingredients
- 1 egg
- 1 Tbsp unsalted butter softened at room temperature
- ¾ cup (100 g) all-purpose flour
- ¼ tsp baking powder
- 2 Tbsp milk
- ½ tsp salt
Instructions
Mix the softened butter using a spoon with the egg in a bowl.
Gradually add the flour mixed with baking powder and salt, add milk at the same time.
Working with a spoon or fork, work the ingredients together into a soft dough.
On a floured work surface, form the dough into a cylinder shape about 1 inch (2,5 cm) thick.
Drop them into the soup and let them simmer for about 4-5 minutes.
Once the dumplings float to the surface in the soup, they are done.
Notes
- Add the dumplings only at the end of cooking the soup; otherwise, they risk falling apart.
- The exact amount of flour depends on the size of the egg and the amount of butter and milk. Add the flour gradually, in small amounts at the end. Finally, knead the dough for about a minute on a floured work surface.
- Test cook one knock first. If it falls apart, work a little flour into the dough.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Nutritional Estimate pro portion
Calories: 148kcal
Nutrition Disclosure
Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
More from Czech Soup Recipes
- Spicy Oyster Mushroom Soup
- Wallachian Kyselica Soup
- Beef Tripe Soup (Czech Drstkova polevka)
- Fresh Tomato Soup Recipe
Reader Interactions
Comments
Tania Fox
In my family we make a dumpling similar to this. My grandmother called it Drobetchka. It is only made with egg and flour and is a runnier consistency and we drop the mixture into boiling soup with a spoonful, and cutting it off into the hot broth with a knife. Have you ever heard of this? We have been looking for years for the correct spelling and origin and haven't been able to find anything. It is a family favorite.
Reply
Petra Kupská
Hi Tania, multiple soup inserts are made in the Czech Republic. Your grandmother may have used "drobení," which is a stiff dough of flour and egg that is grated into the soup. A more runny version is called "kapání" and could be translated as dripping. It is a mixture of beaten flour, egg, and liquid (milk or water). It is poured into the soup through a fork; it only solidifies after a short simmer. All soup inserts can be further seasoned with salt, pepper, green spices, and more. Hope this helps!
Reply
James Van Oort
My Grandma made these and called them (and I'm butchering this, but trying to write it as she pronounced it) "drabanky." She was fourth generation Bohemian American, but Czech was her first language. I've never encountered this word anywhere else--perhaps her pronunciation of the word had become different from the original over the years. Thanks for sharing your insights!!!
Reply
Petra Kupská
Czechs have always loved soups. From clear meat broths to thick soups. They added various inserts to the broths to make the soups richer. Probably the two most famous types of these soup liners are "drobení" and "kapání". From the name "drabaky" your Grandma used, it could be that Czech "drobení". This soup insert is made of flour and an egg. Both ingredients are worked into a stiff dough. Using a hand grater, it is roughly grated into the soup and left to simmer briefly. Could this be what are you looking for? 🙂
Reply
Charlotte
How much baking powder should be added?
Reply
Petra Kupská
Oh, I just realized that I forgot to list the baking powder in the recipe card. I'll correct that right now and note that 1/4 tsp of baking powder is needed. Thank you for your sharp eye!
Reply
Lee
my mother has always used these dumplings in her chicken noodle soup. They were the "noodles". She only ever used flour and egg. Just add flour to beaten egg until it's stiff enough, then she just drops spoonfuls into the boiling soup. I've always loved them.
Her grandmother was either Czech Texan or maybe Polish? I never really realized these were a traditional Czech food. I feel a little more connected to my lost heritage now. Cool..
Do you know the word "Gookumpucky?"
Reply
Anicka Cooklikeczechs.com
Thank you for your comment, Lee. I am happy the recipe reminded you of your mother´s cooking. Cool indeed!
I believe it's the word "gnocci", from Italian, Czech nocky. Could it be?Reply
Jozella
Can the dumpling dough be cut and then the dumplings frozen uncooked and dropped into hot soup as needed, perhaps adding a few seconds to the simmering time?
I want to make some for a dumpling-loving friend to use when she is ready.
Thank you.Reply
Petra Kupská
Hi Jozella, thank you for your comment. In this case, I would cook the dumplings separately in lightly salted water, let them cool, and then store them in the freezer. I would defrost the dumplings on the kitchen counter before using them, and then heat them in the soup. I hope this helps, and I wish you happy cooking!
Reply
