Summary

Ingredients

• 800 g veetables, fresh the season
• 1 ½ liter vegetable stock
• 100 g noodles (soup noodles)
• 1 egg (s)
• 1 tablespoon butter
• 80 g corn rits or wheat rits
• salt and pepper
• nutmeg
• 2 tablespoon parsley, finely chopped
• Vegetable broth, grained

Print Recipe Pin Recipe

Instructions

1. When it comes to vegetables, carrots, celery, spring onions, broccoli, fennel and leeks are particularly suitable.
2. Clean and chop the vegetables, bring to the boil in the hot vegetable stock and simmer for about 10 minutes. Then add the pasta and cook until cooked.
3. In the meantime, prepare the dumplings. To do this, stir the egg with the very soft butter on a deep plate. Now the semolina is added and mixed until a malleable mass is formed. Season with 1 tablespoon grained vegetable stock, salt, pepper and nutmeg. Then mix in the parsley.
4. Form small dumplings with a teaspoon and add to the soup. Let the soup simmer until the dumplings float to the surface.