Dumplings – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 liter vegetable stock
- 1 small Can (s) peas and carrots (265 g)
- 2 egg (s)
- 100 grams flour
- Salt or maggi
- possibly milk if required
Print Recipe
Pin Recipe Instructions
- The first thing to do is to mix the dumpling dough. To do this, stir the eggs with the flour and season the whole thing with salt or a few dashes of Maggi. The dough should be thick enough that you can cut off dumplings with a spoon. If it is too firm, just add some milk - if it is too runny add a little more flour.
- Next, drain the peas and carrots. Then bring the vegetable stock to a boil in a large saucepan. As soon as the broth is boiling, add the peas and carrots.
- The dumplings come right after. They are cut off with the help of 2 teaspoons and added to the broth. Let the soup boil gently until the dumplings float on top. Serve hot.
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