Summary

Ingredients

• 1 large onion (s), cut into thin rings
• 2 tablespoon butter
• 350 g potato (s), floury, diced
• 900 ml beef broth
• 1 bay leaf
• salt and pepper
• Bread (s) for serving

For the dough: (pasta dough)

• 75 g flour
• 1 pinch baking powder
• 1 tablespoon butter
• 1 pinch (s) salt
• 1 tablespoon parsley, freshly chopped
• 1 egg (s), devious

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Instructions

1. Melt 2 tablespoons of butter in a large saucepan and gently simmer the onion rings for 10 minutes - until they turn lightly brown. Add the potato cubes and sauté for 2-3 minutes. Pour in the beef broth. Now add the bay leaf, salt and pepper. Bring to the boil, then reduce the heat and simmer covered over low heat for about 10 minutes.
2. In the meantime, prepare the pasta: Put the flour and baking powder in a bowl. Add salt and cut butter in small pieces. Stir in the parsley, then add the egg. Knead all ingredients into a soft dough.
3. Add the pasta dough to the simmering soup with a teaspoon. The size of the pasta should be about half a teaspoon. Cover the soup and simmer over low heat for 10 minutes. Then place in preheated soup bowls and serve. Serve with the bread.