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“These soup puffs are like a rich home-made Italian egg pasta or German spaetzle. It takes minutes to prepare, and they add glamour to any hot soup. You can also make a soup puff dough into vermicelli if you knead more water in the dough until it is thin as mashed potato. Then press this through a strainer directly into the hot soup. This recipe is from "Serious Kitchen Play" by George Erdosh”

Ingredients Nutrition

  • 1 egg yolk
  • 3 tablespoons flour
  • 18 teaspoon salt


  1. In a small bowl, beat egg yolk with fork, add flour and salt, then stir with a spoon to make a dough.
  2. Add water teaspoon at a time to form a medium-thick dough; let dough rest for 5 minutes.
  3. Dust a small cutting board with flour and dump the dough near one edge.
  4. Hold the cutting board over the simmering soup, pinch off raisin size pieces of dough with a small paring knife or a spoon and drop them in the liquid.
  5. Stick the knife or spoon in the hot soup momentarily to prevent dough from sticking to it.
  6. When all the dough is in the soup, give the puffs another 3 minutes to cook; taste one to make sure.

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