Milk Soup with Egg Drop DumplingsBeginner
BreakfastsPolishSoupsVegetarian

Milk Soup with Egg Drop Dumplings

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Nostalgic taste of my childhood. Milk soup with egg drop dumplings is a simple, traditional dish made from milk gently heated and enriched with soft egg dumplings prepared directly in simmering liquid. Dumplings are delicate and tender, creating a light yet filling soup often associated with childhood meals.

This soup is served warm and prepared just before eating, as dumplings are best when fresh. It is commonly eaten for breakfast or light supper and can be slightly sweetened or left neutral depending on preference.

By Karel R.
Total20 mins
Prep10 mins
Cook10 mins
Servings4
DifficultyBeginner

Preparation

5 steps · tap a step to mark it done

  1. Pour milk into saucepan. Heat gently over medium heat. Do not boil rapidly.

  2. Crack eggs into bowl. Add flour and pinch of salt. Mix until smooth, thick batter forms. Batter should slowly drip from spoon.

  3. Reduce heat so milk gently simmers. Using spoon, drizzle batter into milk, forming thin strands. Stir gently to prevent sticking.

  4. Cook dumplings for 2-3 minutes, until they float and set. Add sugar if using and stir gently.

  5. Serve hot. Add small piece of butter if desired. ENJOY!

Cook’s note

Milk should not boil strongly to avoid curdling.
Batter consistency controls dumpling thickness.
Soup is best served immediately after cooking.
Sweetness can be adjusted or omitted.

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