In the meantime, bring the milk, butter, salt and nutmeg to the boil in a saucepan and add the flour while stirring.
Remove from the heat and stir with a wooden spoon until a smooth dough comes off the base.
Let cool down briefly and fold 4 eggs into the dough one after the other. Cut off small dumplings with two teaspoons and let them steep in the no longer boiling broth for 10-15 minutes.