Nuckela Soup

“If there was a preeminent favorite, Nuckela Soup would be it. It is as old as the Hutterites themselves, devised during the time of the Holy Roman Empire. Easy to make, rich, and buttery, this is my comfort soup of choice. Some people like their Nuckelen nice and firm and other soft and buttery, so how much flour you add will make the difference.”


1⁄2 cup soft butter
6 eggs
2 1⁄2 cups flour
1⁄2 teaspoon baking powder (optional)
pinch salt
1 1⁄2 quarts broth
fresh parsley or dill


Cream butter and eggs together, then stir in flour and baking powder until you have a nice moist dough.

Cut into rounds or use ice scream scoop and drop into boiling broth.

Cover and simmer for 15 minutes.

Resist lifting the lid.

Add parsley or dill and serve.

Credit (Recipe and Photo): Secrets of a Hutterite Kitchen: Unveiling the Rituals, Traditions, and Food of the Hutterite Culture by Mary-Ann Kirkby