Heat the biscuit in a small saucepan while preparing the dough, as the dumplings must be fried as soon as they are finished.
Whisk eggs and yolks together. Add mutschelmehl, salt and nutmeg and stir. Shape small dumplings with a teaspoon and fry them in hot fat until they are medium brown. Dip the teaspoon in cold water over and over again.
Tastes especially good in tomato soup.
Violin dumplings, but only boiled in broth, are part of every Swabian wedding soup. In some Swabian wedding soups these are replaced by the baked violin dumplings.
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