Lump Soup Recipe -
  • READY IN 25 mins

Lump Soup

Recipe by  

"Here is a recipe that I love that my grandmother made."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Beat the egg, 1/2 teaspoon salt, and water well. Gradually add flour until thick.
  2. Spoon into boiling water by 1/4-1/2 teaspoonfuls by dipping spoon in boiling water first then spooning dough into water (they come off easier that way). Cook 5-10 minutes.
  3. Drain off all water.
  4. Heat milk, put noodles back in, add butter or margarine, salt, and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2006

This recipe is so much fun to play with! I didn't measure anything. I beat an egg with a little salt, then added flour until it was a thick batter. Meanwhile I had just a bit of water boiling into which I threw in some tiny bits of leftover ham, a little diced onion, fresh ground pepper, garlic powder, parsley, and cumin (for the heck of it). Once the onion was tender I put the batter in there. I just dip a bit out with the tip of a spoon, then use another spoon to push it off into the boiling broth. The lumps about double in size, so only use a very small amount of batter for each lump. Once the lumps were pretty much done I lowered the heat and added some milk, real butter, and shredded cheddar cheese. I wish I had a bit of veggies to throw in for color but it tasted very good all the same. I gave this recipe four stars but my additions made it five stars. :-) Use your imagination with this recipe!

Most Helpful Critical Review
Oct 02, 2003

This is the WORST recipe I have ever tried in my life. It made such a mess it was unbelievable


11 Ratings

Oct 02, 2003

I put the lumps in some onion soup - they tasted great, kind of like Matzo Balls.

Apr 14, 2007

These were wonderful!! They were also a big hit with my family members. I am totaly making these again. Thanks for sharing the recipe:)

Aug 01, 2007

I thought it was actually alright. Not too wild about it though and neither was my family. I wouldnt reccomend this.

Oct 14, 2010

Delicious, thanks so much for sharing this recipe. It reminds me of something my mom made when I was a child.

Dec 06, 2010

This was quite an adventurous recipe for me...But it worked, and the family loved it. I Substituted half the milk (Mind you, I adjusted the recipe for 6 servings...) with a can of CampbellsCream of chicken (8 oz.) because I didn't want the soup to be too thin. I also chopped up some green onions and tossed them in 5 minutes before I was done, and it turned out nice. With or without noodles it's still pretty good, but my choice of noodles would either be medium shells or egg noodles.

Oct 19, 2010

Not a bad start to a potentially delicious spaetzle soup... I drop these "lumps" into a boiling vat of chicken stock, potatoes, carrots, onion, and celery for a more flavorful version of this recipe.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 839 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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