Summary

Ingredients

• 125 g rice
• 1 ½ liters water
• 2 carrot (s)
• 200 g broccoli (frozen)
• 200 g cauliflower (frozen)
• 0.5 ½ ring / e meat sausage (Lyoner)
• 0.5 ½ onion (s)
• 10 g mararine
• 0.5 ½ cube beef broth, instant
• 4 tablespoon vegetable stock, instant
• 5 shots Maggi
• 1 egg (s)
• 250 g breadcrumbs
• 100 g butter
• 1 pinch (s) salt
• 5 dashes Maggi

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Instructions

1. Cut the meat sausage into bite-sized pieces, peel, wash and grate the carrots. Peel the onions and cut into small cubes. Heat the margarine in a saucepan and fry the onions, carrots and sausage in it until the onions are translucent, the carrots are soft and the sausage is a bit crispy. Add the rice and sweat briefly. Deglaze with water. Depending on the variety, the rice takes 10 to 25 minutes to cook. Season with stock cube and stock and stir until everything has dissolved. Add the broccoli and cauliflower florets to the soup frozen so that they can cook for at least 10 to 15 minutes (if you like it more firm to the bite, just warm them up in the soup, the frozen florets are usually already pre-cooked).
2. For the wrong marrow dumplings, put the breadcrumbs in a bowl. Add the butter and egg as well as 5 shots of Maggi and salt. Mix everything together (this is best done with a fork) until a smooth dough is formed. If the dough is too mushy, add a few more breadcrumbs, if it is too dry, use butter to make it supple again. Then pluck off small portions (whatever fits between your thumb and forefinger) and form small balls in the ball of your hand. Prepare the balls on a plate. The quantities given should be enough for about 20-25 dumplings. If you want to prepare them in advance, keep them in a cool place if possible (not in the refrigerator, because the butter will make them rock hard and this will have a negative effect on the cooking afterwards. However, it must not be too warm, otherwise you will start to sweat) because the butter wants to melt).
3. Put the dumplings in the saucepan about 5 minutes before the end of the rice cooking time and cook with them. You need about 7 minutes. When cooked, they swim to the surface. Then season the soup with 5 splashes of Maggi and salt, possibly even more broth, and bring to the boil again for about 1-2 minutes. Then take it off the stove and let it taste.
4. We`ve had the wrong marrowballs for as long as I can remember. My mother doesn`t like Mark, so she created a replacement without further ado. They are a nutritious, filling and delicious addition to all clear soups or stews. In my opinion, they are just out of place in cream soups - but that too is up to everyone`s taste.
5. Speaking of which - it is also a matter of taste to swap or add to the ingredients. Green beans are also good at it. If you have the time, instead of using instant broth you can also prepare a beef soup and then add the ingredients (except the Lyoner). As an alternative to meat sausage, you can also use sliced wiener sausages or chopped leftovers from roast beef. Either cut the beef into small pieces and leave it in the soup or serve whole, e.g. on separate plates with tartar sauce.
6. A sandwich or cheese sandwich goes well with the soup. Maggi or Worcestershire sauce should also be placed on the table for seasoning - soy sauce or Tabasco also work.
7. Vegetarians - as always - simply leave out the meaty ingredients and the beef broth and maybe make a few more dumplings.