Summary

Ingredients

• 1 kg peas, frozen
• 3 liters beef broth or other meat broth
• 500 g round beef or pork, seasoned
• 8 rolls from the day before, or more
• 3 egg (s)
• salt
• nutmeg
• parsley
• Flour

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Instructions

1. Soak the rolls in water in a large bowl, then squeeze them out well.
2. Bring the broth to the boil, add the peas and bring to the boil again. Lower the temperature.
3. Mix the rolls with the eggs, nutmeg and parsley. Season to taste with salt. Mixing is best done with your hands. Then mix in enough flour until the dumplings don`t fall apart. You can determine this by tapping a dumpling with a teaspoon and adding it to the boiling soup. It sinks to the bottom first. When it comes up again and the consistency is the way you want it to be, you can cut off the other dumplings with a teaspoon and also add them to the boiling soup. If the test dumpling falls apart or if it is still too soft, flour must be kneaded under the dough.
4. Put all the dumplings in the simmering soup. Then crumble in the minced meat and let it cook. Taste, done
5. Tip: If you like, you can also fry bacon and onions and add them to the finished meal.