Summary

Ingredients

• 40 g butter
• 2 egg (s)
• 2 pinches salt
• 2 pinches nutmeg
• 80 g flour
• 1 bunch parsley

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Instructions

1. 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.
2. 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.