German Strulli Soup with Beef and Herb Dumplings
Home » German Strulli Soup with Beef and Herb Dumplings
|

German Strulli Soup with Beef and Herb Dumplings

ByEmily

This traditional German soup features tender beef-filled dumplings swimming in a flavorful vegetable broth. The strulli dumplings are made with a simple dough rolled around seasoned ground beef, creating little spirals that cook directly in the soup. Combined with potatoes and carrots in a golden broth, this hearty one-pot meal is both comforting and surprisingly easy to make.

Ingredients

For the Dumplings (Strulli):

  • 180g / 6.3 oz / 1.5 cups all-purpose flour
  • 100ml / 3.4 fl oz / scant 1/2 cup water
  • 1/2 small bunch fresh dill, finely chopped (15g / 0.5 oz)
  • Pinch of salt
  • 300g / 10.6 oz ground beef
  • 1/3 teaspoon salt
  • 1/4 teaspoon black pepper

For the Soup:

  • 3 liters / 12.5 cups water
  • 3 large potatoes, cubed (450g / 16 oz)
  • 1 large carrot (150g / 5.3 oz)
  • 1 onion, finely chopped (150g / 5.3 oz)
  • 2 tablespoons vegetable oil
  • 10g / 0.35 oz / 2 teaspoons butter
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley and dill for garnish, chopped

Instructions

Make the Dough

Sift flour into a bowl. Add finely chopped dill and a pinch of salt, mixing to distribute evenly. Pour in water and knead into a firm, dense dough. Wrap tightly in plastic wrap and refrigerate for 20 minutes to allow the gluten to develop.

Prepare the Vegetables

Cut the carrot in half. Grate one half finely and reserve the other half for later. Finely chop the onion.

Sauté the Aromatics

Heat vegetable oil and butter in a pan over medium heat. Add the chopped onion and grated carrot. Sauté gently for 3-4 minutes until softened and fragrant but not browned. Remove from heat and set aside.

Prepare the Filling

Season the ground beef with salt and black pepper. Mix thoroughly to distribute the seasonings evenly.

Assemble the Strulli

Remove the dough from the refrigerator and roll it out very thin, about 2-3mm thick, into a rectangular shape. Spread the seasoned ground beef evenly over the entire surface of the dough using your hands or a spatula. Cut the dough lengthwise into two equal strips.

Roll the Dumplings

Starting from one long edge, tightly roll each strip into a log, rolling from the center toward the free edge to seal properly. Cut each log crosswise into pieces approximately 2cm wide, creating spiral-shaped dumplings.

Start the Soup

Bring 3 liters of water to a boil in a large pot. Cut the remaining carrot half into small cubes. Cut the potatoes into larger cubes. Add the potato and carrot cubes along with the bay leaf to the boiling water.

Cook the Vegetables

Let the vegetables boil for 5 minutes, then season the broth with salt to taste.

Add the Strulli

Carefully lower the strulli dumplings into the boiling soup. After the soup returns to a boil, add the sautéed onion and carrot mixture.

Simmer

Let the soup simmer for 7 minutes until the dumplings are cooked through and the beef is fully cooked.

Finish and Serve

Turn off the heat and stir in freshly chopped parsley and dill. Ladle the hot soup into bowls, ensuring each serving has several strulli dumplings and plenty of vegetables.

Time and Serving

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6-8 bowls

Nutrition Per Serving: Calories: 265 | Protein: 14g | Carbohydrates: 35g | Fat: 8g | Fiber: 3g

Why This Recipe Works

This German soup showcases clever technique by combining dumplings and soup in one pot. The dough’s firmness prevents it from falling apart during cooking, while the thin rolling ensures the beef filling cooks through quickly. Incorporating dill directly into the dough infuses every bite with fresh herb flavor. The addition of butter to the sautéed vegetables creates a subtle richness that elevates the broth beyond basic vegetable soup. Cooking the strulli directly in the soup allows the beef to release its flavors into the broth while the dough absorbs the savory liquid, creating dumplings that are flavorful inside and out. The potatoes provide heartiness and help thicken the broth slightly, while the carrots add natural sweetness. This is practical comfort food that feeds a crowd with minimal effort and delivers maximum satisfaction.