Fast Rusk Dumplings

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Chop the rusks with a rolling pin or a soda bottle. (You can of course also put them in the food processor.) The consistency should be roughly the same as coarse breadcrumbs.
Mix in the eggs, broth, spices and butter. Shape the dough into small dumplings (approx. 30 dumplings for 12 rusks) and cook in the hot, not boiling broth. They are done when they go to the top.
First I form a test dumpling and add it to the broth. If it is too soft, simply add one or more rusks to the mixture.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.