Quick Dumpling Soup with Homemade Rissoles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 Maultaschen, from the refrigerated counter
- water
- 1 teaspoon vegetable stock
- 1 small onion (s)
- 1 bunch soup greens (celery, carrot, leek)
- 1 packet peas, frozen
- some stalks parsley
- 4 tablespoon flour
- 1 egg (s)
- 1 dash milk
- 1 dash oil
- salt and pepper
- Paprika powder
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put on a saucepan with water and stir in the vegetable stock. Chop the onion and add it. Dice the remaining vegetables and add to the broth. Add dumplings and simmer for about 10 minutes.
- In a small bowl, mix the flour with the egg, milk, oil and spices. Cut off small knobs with a teaspoon and add to the simmering broth. In between, wait briefly until the cams swim upwards so that they don`t stick together underwater. Finally sprinkle the soup with parsley and serve.
- Delicious in winter with fresh bread and butter. Cooked super quickly after work!
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