Roast Veal Dumplings – Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g veal sausae
- 1 egg (s)
- 3 tablespoon heavy cream
- 1 tablespoon parsley, finely chopped
- 1 pinch (s) lemon peel (zest an untreated lemon)
- 1 tablespoon breadcrumbs
- 1 pinch (s) nutmeg, grated
- 1 liter meat broth
- Chives for garnish
- meat broth
Print Recipe
Pin Recipe Instructions
- Mix the veal sausage with all the ingredients and stir until smooth.
- Bring the meat stock to a boil in a saucepan and set aside. Then cut off the dumplings with a wet teaspoon and let them steep in the broth for 10 minutes without boiling. Serve garnished with chives.
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