Summary

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

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Instructions

1. 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.