Oma's German Egg Drop Soup (Einlaufsuppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Mutti taught me how to make einlaufsuppe, our German egg drop soup. Two eggs and a spoonful of flour turn a pot of broth into dinner in 15 minutes, and one spoonful still tastes like home.

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I still make my Mutti’s Einlaufsuppe when I want dinner with a memory tucked in.

After my Mutti taught me how to make this one, I made it so often when the kids were little that I could practically whisk it with my eyes closed. It’s a simple kind of soup that feels like you did something clever without trying too hard.

And I have a real-life Oma trick. When there's a pot of chicken noodle soup going and I need to stretch it fast, I'll add a bit more chicken broth (sometimes with a bouillon cube). Then I "run in" this egg mixture.

Suddenly the pot is fuller and the soup tastes richer, all in a matter of minutes.

What Is German Egg Drop Soup?

German egg drop soup (einlaufsuppe) is a clear broth with a thin batter of eggs and a little flour dripped in while you stir. The batter sets in seconds into soft, fluffy wisps. It takes about 15 minutes and uses pantry basics you likely have in the cupboard right now.

The name comes from einlaufen ("to run in") because you let the batter run into the hot broth. You say it EYN-lowf-zoo-puh.

You'll also see it called eierflaumsuppe, "egg fluff soup." In Austria and parts of southern Germany it's often eintropfsuppe, "drip-in soup." It's the same method with a few different names.

Top Tips for Best Results

1. Thin Batter Wins: It should pour easily. If it’s thick, add a tiny splash more water.
2. Stir for Wisps: Stir faster for finer strands, slower for chunkier bits.
3. Use Good Broth: This soup is all about the broth, so use your tastiest.
4. Stretch a Soup Pot: Add extra broth (bouillon cube works) to chicken noodle soup, then run in the batter.

It's a perfect on-the-go soup

German vs Chinese Egg Drop Soup

If you know egg drop soup from a Chinese restaurant, you're halfway to the German version. Both soups drip egg into hot broth while you stir. The difference is in the bowl.

• Thickener: German egg drop soup mixes a little flour into the eggs. Chinese egg drop soup thickens the broth with a cornstarch slurry.
• Texture: The flour gives soft, fluffy little wisps. The Chinese version has thin, silky egg ribbons.
• Seasoning: I finish mine with salt, nutmeg, and chives or parsley. Chinese egg drop soup uses white pepper, sesame oil, and green onion.
• Broth: Chicken broth is classic for both. For the German one, beef broth works just as well.

If you want the takeout version, that's a different recipe. If you want the one Mutti made, you're in the right kitchen.

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How to Make German Egg Drop Soup

(Find the printable recipe with measurements in the recipe card below.)

Start with simple pantry basics. This German egg drop soup is all about good broth and a quick batter.

Everything you need for Einlaufsuppe.

Whisk the egg and flour mixture until it's smooth and pours easily. Thin batter makes the prettiest egg wisps.

Keep the batter thin, not thick.

If you want a more filling soup, add your extra broth first. Then toss in any leftover cooked chicken and veggies.

Totally optional, but a nice addition for a filling soup.

Now for what makes this soup so special. Stir the hot broth and drip in the batter slowly so it sets right away.

Stir, then drip. Mutti style.

Give it a gentle stir and let it come back to a light boil. Those little wisps are cooking through.

Look at those fluffy bits.

Finish with salt, a pinch of nutmeg, and herbs. German egg drop soup is ready to serve.

A bowl full of memories.

That’s it. Once you see those delicate egg wisps floating through the broth, you’re basically done. Give the pot one last taste for salt and pepper, along with a pinch of nutmeg. Sprinkle on parsley or chives, and serve it hot. This German egg drop soup is my favorite way to turn “just broth” into a real bowl of dinner.

How to Stretch a Pot of Chicken Noodle Soup

Here's how I stretch a pot of chicken noodle soup. When it needs to feed more people than you planned for, egg drop batter fills it out in minutes.

1. Add extra chicken broth to the pot. A bouillon cube and water works fine.
2. Mix one batch of batter (2 eggs, 2 tablespoons flour, 1 to 2 tablespoons water) for every 6 cups of broth you add.
3. Bring the soup back to a lively simmer.
4. Stir, and drip in the batter slowly.
5. Taste for seasoning once more, since the extra broth changes things.

Follow these steps, and the pot becomes fuller and the soup tastes richer in just a few minutes.

Substitutions & Variations

• Herbs: Chives and parsley are classic. Dill also works nicely with chicken broth.
• A Bit Heartier: Add 1 more tablespoon of flour (3 in total) for slightly sturdier drops.
• Carrots and Veggies: Stir in cooked carrot slices or other leftover cooked veggies.
• Noodles: Add a handful of cooked soup noodles for a more filling bowl.
• Broth: Chicken broth is classic. Beef or vegetable broth works just as well.

Make-Ahead & Storage

• Best fresh: The texture is nicest right after cooking.
• Leftovers: Refrigerate up to 2 days. Reheat gently on the stovetop and stir with a light hand.

What to Serve with German Egg Drop Soup

This soup is on the lighter side, so I'll sometimes add a little something with it.

• Buttered bread or fresh rolls such as brötchen
• A simple German cucumber salad
• As a small starter before a hearty main like rouladen or schnitzel

Print Recipe ♥ Save Recipe

Oma's German Egg Drop Soup (Einlaufsuppe)

Mutti taught me einlaufsuppe (German egg drop soup), and one spoonful still tastes like home.

Prep Time:

5 minutes

Cook Time:

10 minutes

Total Time:

15 minutes

Servings:

4 servings

Ingredients:

• 2 eggs
• 2 tablespoons (15 g) all-purpose flour
• 1–2 tablespoons (15-30 ml) water
• 6 cups (1.5 liters) broth (chicken or beef)
• Salt & Pepper, to taste
• Ground nutmeg, to taste
• Chopped chives or parsley, for serving

Instructions:

1. In a small bowl, whisk eggs, flour, and 1–2 tablespoons water into a thin, pourable batter.
2. Bring the broth to a boil in a medium pot.
3. Reduce to a lively simmer. Stir the broth, then drip the batter in slowly (use a spoon, or pour in a very thin stream). Keep stirring so it sets right away into wisps.
4. Bring the soup back to a gentle boil once more, just until cooked through.
5. Season with salt, pepper, and a pinch of nutmeg. Sprinkle with chopped chives or parsley and serve hot.

Notes/Hints:

• Optional add-ins: Stir in up to 1 cup (about 150 g) leftover cooked chicken and/or cooked carrot slices or other veggies to make it more filling.
• Broth options: Chicken broth is classic, but beef broth or vegetable broth work just as well.
• Stretching soup: Use one batch of batter for every 6 cups (1.5 liters) of extra broth. Add the broth to chicken noodle soup, bring it to a simmer, then drip in the batter.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.