Garlic-Herbed Spaetzle

Spaetzle are little noodle-like dumplings and are a great alternative to potatoes or rice. Treat your family to a German-style meal by serving this spaetzle with Chicken Schnitzel.

Yield: 10 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 3.3g
  • Saturated fat: 1.8g
  • Protein: 4.1g
  • Carbohydrate: 17.4g
  • Cholesterol: 49mg
  • Iron: 1.3mg
  • Sodium: 273mg
  • Calories from fat: 26%
  • Fiber: 0.6g
  • Calcium: 27mg


  • 2 quarts water
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 3/4 cup fat-free milk
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives


  1. Bring 2 quarts water to a boil in a Dutch oven.
  2. . While water comes to a boil, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and pepper in a large bowl. Combine eggs and milk in a medium bowl, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until smooth. Fill cup of a spaetzle maker with batter. Working quickly, place maker over Dutch oven, and press dough into boiling water. Quickly repeat procedure until all batter has been pressed into water. Cook 2 minutes. Drain well.
  3. . Melt butter in a large nonstick skillet with deep sides over medium-high heat; add garlic, and sauté 30 seconds. Add spaetzle; cook 7 minutes or until golden, turning with a large spatula every 2 minutes. Stir in herbs, and serve immediately.
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