Summary

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

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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.