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
Dumplings – Soup
Dumplings – Soup

Instructions

  1. 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.
  2. 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.
  3. 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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