"Pension Soup"

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 120.2
  • Total Fat: 2.8 g
  • Cholesterol: 35.7 mg
  • Sodium: 80.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 9.2 g

View full nutritional breakdown of "Pension Soup" calories by ingredient
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Hearty vegetable soup with chicken dumplings
Recipe from a pension catering to hungry guests.
Hearty vegetable soup with chicken dumplings
Recipe from a pension catering to hungry guests.

Number of Servings: 10


    Approx 3-4 pints vegetable stock
    1 cup shredded cabbage
    1 onion thin slices
    2 diced carrots
    2 diced potatoes
    1 cup lentils (optional)

    Immediately before serving:
    1 cup frozen peas
    salt and pepper to taste

    1/2 - 1 lb lean ground meat
    1 egg
    1/2 onion (shredded)
    salt, pepper
    1/2 cup bread crumbs
    3 tbs parmesan or pecorino (optional)


Start with the dumplings:
Mix ground meat, egg, finely shredded onion, bread crumbs and parmesan or pecorino in a food processor.
Shape into small walnut sized dumplings, put on a plate, wrap in cling film and let rest in the fridge for about 20 minutes while making the soup.

Meanwhile, put the vegetable stock to the boil.
Prepare the vegetables and add to the stock.
Simmer until almost vegetables are almost tender, stirring occasionally. (about 15 minutes)

Add dumplings and let simmer until dumplings and vegetables are done (about 15 minutes). Don't stir the soup too much after adding the dumplings, because they may fall apart. Test that the dumplings are done by cutting one in half.

Immediately before serving, add frozen peas and let simmer for 2-3 minutes until they are warm.

Serve 1-2 cups of this soup with a slice of whole wheat bread on a chilly day.

Serving Size: Makes approx. 10-12 cups

Number of Servings: 10

Recipe submitted by SparkPeople user TELERIE.

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