This is a pork mince soup with garlic bread dumplings — hearty enough to be the whole meal, not just a starter. The knödel soak up the broth and bulk out every bowl, so a single pot genuinely feeds four people without needing anything on the side. It takes about 70 minutes start to finish, most of which is hands-on but straightforward.
Before you start
The knödel dough is the one thing that needs your full attention. If the soaked bread is too wet when you add the egg, your dumplings will fall apart in the broth — so after the 15-minute milk soak, squeeze the bread firmly with your hands before mixing in the other ingredients. The second thing that matters: once you drop the knödel into the simmering stock, keep the heat low. A rolling boil will break them up. A gentle simmer holds them together and lets them cook through evenly in about 10–12 minutes.
Ingredient notes
- Stale bread: Day-old white sandwich bread or a crusty roll both work. Fresh bread holds too much moisture and makes the dough slack. If your bread isn’t stale, cube it and leave it uncovered on the counter for a few hours, or dry it in a low oven for 10 minutes.
- Ground pork: Standard 80/20 ground pork gives the broth good body. Leaner pork works but produces a thinner-tasting stock. Make sure the pork reaches an internal temperature of 160°F (71°C) — never serve it pink.
- Chicken stock: Store-bought is fine. Low-sodium gives you more control over seasoning since you’re reducing it slightly during cooking.
Mistakes to avoid
- Making the knödel too large: Big dumplings stay raw in the center by the time the outside is cooked. Keep them to roughly golf-ball size — about 4 cm across.
- Crowding the pot: Adding all the knödel at once drops the temperature fast and they can stick together. Lower them in one at a time and give each a few seconds before adding the next.
- Under-browning the pork: If the mince goes into the pot grey rather than properly browned, the broth tastes flat. Cook it in a hot pan and don’t stir too early — let it get some color first.
- Skipping the seasoning check before the knödel go in: Once the dumplings are in the broth, adding salt and stirring risks breaking them. Taste and adjust the stock before you add them.
- Reheating at full boil: Leftover knödel are already cooked and fragile. Reheat the soup over low heat — a hard boil will turn them to mush.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 3 days. The knödel will absorb more broth overnight, so add a splash of stock or water when reheating to loosen things up. Reheat gently on the stovetop over low heat — skip the microwave if you can, as it makes the dumplings rubbery. For freezing, the broth and pork freeze well for up to 2 months, but the knödel don’t — they go grainy after thawing. If you’re planning ahead, freeze the soup base separately and make a fresh batch of dumplings when you’re ready to serve. The knödel dough can be prepped and refrigerated (uncooked) for up to 24 hours, which cuts down the day-of work considerably. Skip the garnish — not worth the extra dish when the soup is already complete.
Pork Mince and Garlic Knödel Soup
Ingredients
For the Knödel (Dumplings)
- 200 g stale bread - cubed into small pieces
150 ml milk - warm
1 large egg
2 cloves garlic - finely minced
1 tbsp parsley - fresh, chopped
For the Soup
250 g ground pork (minced pork)
1 medium onion - finely chopped
1 tbsp olive oil
1 litre chicken stock (chicken broth or chicken bouillon)
1 tsp salt - to taste
½ tsp ground black pepper - freshly ground
Instructions
- Prepare the Knödel. Place the cubed stale bread into a large mixing bowl. Pour warm milk over the bread, allowing it to soak for 15 minutes until the bread softens.
- Add the egg, minced garlic, and chopped parsley to the soaked bread. Mix until combined, forming a sticky dough. If it feels too wet, add bread crumbs gradually until a firm consistency is achieved.
- Shape the dough into small, firm balls, ensuring they will hold together during cooking.
- In a deep saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced pork to the pan, cooking until browned. Season with salt and pepper to taste.
- Pour the chicken stock into the saucepan and bring to a gentle simmer over medium heat.
- Carefully place the knödel into the soup, allowing them to cook and swell for about 15 minutes.
- Taste and adjust seasoning if necessary. The soup is ready when the knödel are cooked through and the soup is aromatic.
Notes
Nutrition
Common questions
Can I use fresh bread instead of stale bread for the knödel?
Fresh bread makes the dough too wet and the dumplings will fall apart during cooking. Cube the bread and leave it out uncovered for several hours, or dry it in a 300°F (150°C) oven for about 10 minutes until it feels firm and slightly dry to the touch.
How do I know when the knödel are cooked through?
They’re done when they float to the surface and feel firm when pressed lightly with a spoon — usually 10 to 12 minutes at a gentle simmer. If you’re unsure, cut one open: the center should be uniform in color with no raw, doughy core.
Can I make this soup more filling for a bigger family?
Yes — scale up the knödel batch first, since the dumplings are what make each bowl satisfying. You can increase the bread and egg quantities proportionally and add a few extra cups of stock to keep the ratio right without the soup becoming too thick.
What can I use instead of chicken stock?
Pork stock is the most natural swap and deepens the pork flavor. Vegetable stock also works and keeps the soup lighter, though it won’t have the same richness — season more carefully at the end to compensate.
Try these next
- Crispy Pork Dumpling Delight
- Hearty Beef Kale Soup
- Savory Pork Stottie Filling
- Elegant Austrian Rabbit Palatschinken
