German Beef Noodle Soup is the perfect simple family dinner! This soup has a clear beef broth, that is made with beef bones and meat with vegetables and herbs, which is then served with cooked egg noodles. It’s a warm and satisfying meal that makes everybody warm.
Why I Love This Traditional German Beef Noodle Soup Recipe?
German Beef Noodle Soup is a favorite recipe in my family. The flavorful broth and soft beef chunks make this soup very comforting. It’s perfect for a chilly evening.
The aroma that fills the kitchen when it simmers is so irresistible. This German noodle soup recipe is the heart of German home cooking. It’s simple and full of love.
Key Ingredients for Authentic German Beef Soup
Beef: Use stew beef or beef shanks for rich flavor. The beef should be cut into chunks to cook evenly and to become soft. You can also use beef bones, for more nutritional value.
Broth: Beef broth os a base gives the soup depth. A high quality beef broth or homemade broth is ideal.
Noodles: Traditional egg noodles or spaetzle work well. They add a satisfying texture and soak up the flavors of the broth.
Vegetables: Carrots, celery, and onions add flavor and nutrition to the soup. These are classic ingredients in many German soup recipes.
Herbs: Fresh parsley and bay leaves for aroma. They provide a fragrant touch that elevates the soup’s overall taste.
Olive Oil: Used for searing the beef and sautéing the vegetables. It adds a rich flavor to the base of the soup.
How To Store?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Serve this best German noodle soup with crusty bread or a side salad for a complete meal.
How to serve?
The soup pairs wonderfully with a glass of German beer or a light red wine. For added flavor, garnish with fresh parsley before serving. And if You enjoy German cuisine, i highly recommend trying this German Pork Hock recipe!
Expert Tips for the Best German Beef Noodle Soup
Sear the Beef Well: When searing the beef, make sure the pan is hot and do not overcrowd it. This step is crucial as it caramelizes the surface of the meat, developing deep, rich flavors that will infuse into the broth.
Simmer Slowly: Patience is key when making this soup. Simmering it slowly allows the beef to become tender and gives the flavors time to meld together. This low and slow cooking method ensures a rich and hearty broth.
Add Noodles Before Serving: To prevent the noodles from becoming too soft and mushy, cook them just before serving. This way, they retain their texture and soak up just the right amount of broth without falling apart.
German Egg Noodles (Spaetzle) Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon butter
Instructions
- In a bowl, mix flour and salt.
- Add eggs and milk, and stir until smooth.
- Boil a large pot of salted water.
- Using a spaetzle maker or colander, press the batter through into the boiling water.
- Cook until noodles float to the top, about 2-3 minutes.
- Remove with a slotted spoon and toss with butter.
Substitutions and Variations
- If you prefer a different type of noodle, you can substitute the egg noodles with other pasta types like fettuccine, linguine, or even rice noodles for a gluten-free option.
- To make the soup more use spices like bay leaves, cloves or a pinch of nutmeg.
- For a lighter version, you can use leaner cuts of beef or even substitute the beef with chicken.
- If you like a bit of spice, add a dash of paprika or a sprinkle of red pepper flakes to the soup. This will give it a slight kick and enhance the overall flavor profile.
Traditional German Beef Noodle Soup Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 1x
Description
Traditional German Beef Noodle Soup or Rindfleisch-Nudelsuppe, is a hearty dish with tender beef chunks, savory broth and noodles. This authentic recipe is perfect for cold days.
Ingredients
- 1 lb beef stew meat or beef shanks, cut into chunks
- 8 cups beef broth
- 2 carrots, sliced
- 2 celery ribs (stalks), sliced
- 1 onion, chopped
- 2 bay leaves
- 1 cup egg noodles or spaetzle (You can look up, to the recipe notes, for the recipe)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 2 tbsp olive oil
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add beef chunks and sear until browned on all sides. Remove and set aside.
- Cook Vegetables: In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Simmer: Return beef to the pot. Add beef broth and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until beef is tender.
- Add Noodles: Add egg noodles or spaetzle and cook until tender, about 10 minutes. Season with salt and pepper to taste.
- Serve: Remove bay leaves, garnish with fresh parsley, and serve hot.
Notes
Meat Variation: Substitute beef with chicken or pork for a different flavor. Each type of meat adds its unique taste to the soup.
Vegetable Options: Add potatoes or peas for extra heartiness. These vegetables blend well with the soup and add more texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Cuisine: German
Nutrition
- Calories: 520
- Fat: 15g
- Carbohydrates: 30g
- Protein: 20g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQs
Can I make this soup in a slow cooker?
Yes, you can transfer the seared beef and cooked vegetables to a slow cooker. Add the broth and bay leaves, then cook on low for 6-8 hours. This method is convenient and ensures the beef becomes extremely tender.
What type of noodles are best for this soup?
Traditional egg noodles or spaetzle are ideal for this soup due to their ability to absorb the flavors of the broth without becoming overly soft. However, any hearty noodle can work if you don’t have these on hand.
I do believe the recipe is incorrect in that it calls for two celery stalks. It should read two celery ribs. A celery stalk is the entire bunch of 8 to 10 ribs. It amazes me how many proclaimed cooks don’t know this.
Thank you for your comment! 😊
You are correct that, botanically speaking, a celery stalk refers to the entire bunch, while the individual pieces are called ribs. In many recipes, however, “2 celery stalks” is commonly used to mean 2 individual ribs of celery, which is what is intended here.
I appreciate you pointing it out, and I’ll look at updating the wording to make it clearer for everyone. 😊