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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Get a pot of water or broth going at a high boil. | 2. Mix the milk, flour, and eggs in a bowl. (The resulting batter should be a little thicker than Duncan Hines cake mix; a tiny bit stiff, but definitely not "dough".). | 3. With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. (Be advised that you need to keep the water/broth at a high boil for this to work. The surfaces of the blobs really need to cook as soon as they hit the water. then they magically don't stick together. Also, be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.). | 4. When Spaetzel is done remove it from the broth. | 5. Drop into Chicken Paprikash when it's done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water				-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
egg	3			214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.