Summary

Ingredients

• 150 ml broth
• 1 egg (s)
• 150 g breadcrumbs
• 1 teaspoon parsley, dried

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Instructions

1. Bring the broth to a boil, pull it off the plate and stir in the parsley first. Then add the breadcrumbs and stir well. It should form a solid mass and the liquid should be completely absorbed by the breadcrumbs. Then knead in the egg. If the dough is still too soft, you can stir in some breadcrumbs.
2. Shape this mass into approx. 2 cm large dumplings. These can be used for any soup you want and should only steep in the soup until they come to the surface by themselves.