Dumpling Soup

Dumpling Soup

57 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m

“My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
  2. Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
  3. Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
  4. When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

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Reviews (57)

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This was an AWESOME recipe! After finishing one bowl of this my boyfriend almost got down on one knee and proposed - seriously! When I make this recipe I always add frozen veggies just to make me feel a little less guilty about diving in. I also add shredded chicken. When making the dumplings I don't add as much flour as the recipe calls for so that they are a little more moist (the batter will be sticky when adding to soup). A +++!!!



This is an excellent comfort soup. Let the Nebraska blizzard rage on and give me another bowl of soup! Excellent. Here's what I discovered: 1) The soup thickens drastically with the addition of the dumplings, presumably because of the cumulative residue effect of all the flour from the dumplings ... so, one can certainly make this soup last longer by adding more water or chicken stock, 2) I followed the lead of another reviewer in adding chicken stock. Do note that this will make the soup taste saltier, so in using chicken stock, adding salt may not be necessary, 3) Most soup recipes end up with more servings. With all the labor involved, I wish there had been more so it would have lasted longer, 4) I forgot that dumplings increase in size as they cook, so my first dumplings were a little too big, and 5) Rolling the dumplings can be fun, but takes a long time if they are kept small. I'm a soup fanatic, and this one's a keeper.



Don't get me wrong, the basic recipe tastes great, but all it needs is some chicken to be perfect. Instead of making the dumplings I just opened up a 10oz can of ready-to-make biscuits, rolled it up into TINY balls (the dumplings swell up a lot after they hit the water) and dropped them in. One bowl and I was stuffed. Will be making again...with chicken

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Amount Per Serving (6 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 63.8 g
  • 21%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Black-Eyed Pea and Bacon Soup


next recipe:

Chicken Dumpling Soup