Summary

Ingredients

For the dumplings:

• 150 grams flour
• 2 egg (s)
• 0.5 teaspoon ½ salt

For the soup:

• 1 tablespoon lard
• 1 large onion (s)
• 500 g pork neck
• 1 tablespoon tomato paste
• 2 tablespoon flour
• 1 ½ liters water
• 2 large potatoes
• 1 tomato (s)
• 1 bell pepper (s)
• 1 chilli pepper (if you want it spicy)
• marjoram
• Caraway seed
• Salt and pepper, black, from the mill
• Broth, grains

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Instructions

1. For the dumpling dough, mix flour, eggs, salt and a little water to form a smooth dough, the consistency of the dough should be a little firmer than that of spaetzle dough. Let the dough rest for at least 30 minutes.
2. In the meantime, heat the lard in a large saucepan. Cut the meat into cubes, dice the onion and sear both. Fry the tomato paste briefly and bind with the flour. Top up with water, season with marjoram, caraway seeds, salt, pepper and granulated broth. Add chopped peppers (possibly chilli), chopped potatoes and tomatoes. Bring to a boil and cook over medium heat for 1 hour.
3. Now, with the help of a spoon, shape the dough into small knobs, about the size of 1/2 teaspoon (they open when boiling) and cook in the soup for about 5 minutes.