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!
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:
Recipe Card
Egg Dumplings for Soup
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
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.
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!
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!!!
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? 🙂
Charlotte
How much baking powder should be added?
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!