Summary

Ingredients

For the dumplings:

• 3 pretzels from the day before
• 3 egg (s), size M
• 6 g chicken broth, ranulated (Kraft bouillon)
• 1 medium onion (s), brown
• 6 medium mushrooms, brown
• 500 g sausae meat (pork and veal sausae)
• 2 medium clove garlic (s)
• 2 tablespoon, heaped breadcrumbs, coarsely grated
• 6 tablespoon olive oil, extra virgin
• 1 teaspoon, leveled black pepper from the mill
• 1 teaspoon, leveled mace powder
• 4 tablespoon celery leaves, fresh or frozen
• 2 tablespoon fried onions
• 0.5 ½ medium carrot (s), finely grated
• 1 tablespoon baking powder
• salt and pepper

For the broth:

• 2 liters water
• 30 g chicken broth, ranulated (Kraft bouillon)
• 2 tablespoon, heaped tomato paste
• 4 tablespoon olive oil, extra virgin
• 2 pinch (s) black pepper from the mill
• 2 pinch (s) mace powder
• 2 tablespoon fried onions
• 4 tablespoon Marsala
• salt and pepper

To garnish:

• Parsley, smooth

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Instructions

1. Cut the pretzels into small cubes. Clean and chop the mushrooms. Whisk the eggs with the chicken broth well and mix in the pretzel cubes. Let it soak for ten minutes, then knead well and mix in the sausage meat until it is homogeneous. Peel the onion and chop it into large cubes. Roast these with 2 tablespoons of the olive oil until translucent and add to the dumpling mixture with the oil. Squeeze the garlic cloves. Peel the carrot and grate finely. Wash and chop the fresh celery leaves. Knead all the dumpling ingredients in a larger bowl to a homogeneous mass and season to taste. Let ripen for 10 minutes.
2. Bring the water to a boil in a large saucepan and add all the ingredients for the broth. Reduce the heat supply. Form dumplings the size of a table tennis ball out of the dumpling mixture and let them slide into the simmering broth. Use up all of the dumpling mixture. Cover and let simmer for 10 minutes, season to taste and then divide into serving bowls, garnish and serve hot.