Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 40 g butter
- 2 egg (s)
- 2 pinches salt
- 2 pinches nutmeg
- 80 g flour
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- For the butter sponges, mix the butter with the egg, salt and nutmeg. Work in the flour. Wash, pat dry and finely chop parsley. Mix into the batter as well.
- Dip 2 teaspoons into the soup (so that the dough does not stick) and cut dumplings out of the dough and add to the soup. Let the dumplings soak in the soup for 10 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below