Summary

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

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Instructions

1. 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.
2. Mix the flour with the egg, milk, oil and spices in a small bowl. 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.
3. Delicious in winter with fresh bread and butter. Cooked super quickly after work!