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Ингредиенты
- 29 ounce Nonfat Veg Chicken Broth, Low Sod Note 1
- 5 c. Water
- 1 Tbsp. I Cannot Believe It's Not Butter - Light Note 2
- 1 x Onion Halved Lengthwise, Thin Sliced
- 2 c. All-Purpose Flour
- 1/2 tsp Baking Pwdr
- 1/2 tsp Salt Divided
- 1/8 tsp Grnd Nutmeg
- 1 x Egg
- 1 x Egg White
- 1/2 c. Nonfat Lowfat milk I Used Lactaid Nonfat Lowfat milk
- 1/2 c. Water
- 1 Tbsp. Minced Fresh Parsley
- 1/4 tsp Pepper
Инструкции
- These tiny Bavarian-style noodles are ready to serve in the time it takes to make rice...and kids love 'em!
- Note 1: Original recipe used 2 cans (14 1/2 ounce each) no-fat chicken broth Note 2: Original recipe used 1 Tbsp butter
- In pot combine broth with 5 C water; over high heat bring to a boil.
- Meanwhile, in skillet heat margarine (or possibly butter) over medium heat. Add in onion; cook till softened slightly and lightly browned, 3 - 5 minutes. Remove from heat; set aside.
- Combine flour, baking pwdr, 1/4 tsp salt and nutmeg. In bowl lightly beat egg and egg white with lowfat milk and 1/2 C water. Stir in flour mix till combined. Spoon into colander over pot of simmering broth mix.
- [NOTE: The batter is very thick. You need a colander with moderately large holes. We ended up using a potato masher and pushing it thru with our fingers. The holes were a bit large but it tasted good anyway. We had to adjust the cooking time for this method by allowing them to cook 1 - 2 minutes each batch.] With spatula press some of batter through holes. Cook till spaetzle float, about 1 minutes. Remove with slotted spoon, allowing excess liquid to drip off; transfer to serving bowl. Repeat cooking remaining batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion and remaining salt into spaetzle.
- This is wonderful tasting and quick to make.
- NOTES : This was wonderful and very quick to make. Read the instructions and notethe info which I put between the [] before making this.
- Worth making again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 662g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 18 | 6% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 817mg | 34% |
| Potassium 337mg | 10% |
| Total Carbs 52.61g | 14% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.89g | 2% |
| Protein 11.25g | 18% |
