What it is:
A traditional soup dumpling (small fried balls) for soups and soup-based dishes, which adds texture and richness to any stock or vegetable soup. It is a dry, long-life product that is added directly to boiling soup.
🍽️ Flavour and use
✔️ Flavour: a delicately toasted and slightly buttery flavour of wheat dumplings, which complements the flavour of broths and thick soups well.
✔️ Texture: small balls which soften when cooked in the soup, giving it a pleasant consistency.
✔️ Uses: an ideal addition to both clear and creamy soups (vegetable, stock-based, chicken, etc.). Simply sprinkle them into the soup whilst it is cooking.
🧾 Ingredients and allergens
Main ingredients:
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Wheat flour
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Palm fat
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Maize flour
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Table salt
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Yeast
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Skimmed milk powder
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Dried whole eggs
Allergens:
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Contains: cereals containing gluten (wheat), milk and eggs.
📊 Nutritional values (per 100 g of product)
| Item | Value |
|---|---|
| Energy | 2313 kJ / 555 kcal |
| Fat | 35 g |
| – of which saturated | 17 g |
| Carbohydrates | 50 g |
| – of which sugars | 2 g |
| Fibre | 0 g |
| Protein | 8 g |
| Salt | 2 g |
| (approximate, based on packaging information) |
🍳 Preparation
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Add the dumpling mixture to the boiling soup shortly before it is ready.
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Cook for a few more minutes until the balls have plumped up and softened.
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Serve as part of the finished soup – it’s tasty and filling.
(The exact quantity and cooking time depend on the recipe and your preferred consistency.)
🍲 Uses in the kitchen
✔️ As an addition to vegetable and stock-based soups (e.g. chicken, beef, vegetable).
✔️ In smooth, creamy soups to add a slight texture.
✔️ Ideal for quick dinners or lunches when you want to make the meal more filling without complicated preparation.
💡 Tip: You can also add it to a thick vegetable soup with pasta or rice to make it even more nutritious.
