Hazelnut Dumplings in Bouillon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g hazelnuts, round
- 40 g breadcrumbs
- 30 g butter
- 2 egg (s)
- 1 teaspoon lemon juice
- 1 pinch (s) nutmeg
- salt
- 1 liter meat broth
- chives
Print Recipe
Pin Recipe Instructions
- Mix the soft butter with the eggs in a bowl until frothy. Mix in the hazelnuts and breadcrumbs. Season with lemon juice, nutmeg and salt. Let the mass swell for 10 minutes. Bring the meat stock to a boil in a saucepan. Cut off the dumplings with 2 teaspoons and cook in the broth over low heat for about 6 minutes. Before serving, sprinkle the stock with chives.
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