Rusk Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g rusks
- 8 egg (s)
- 250 g butter, soft
- salt
- nutmeg
Print Recipe
Pin Recipe Instructions
- Use the food processor to finely chop the rusks into flour. Add eggs and butter and work into a dough. Season with salt and nutmeg. Form small dumplings out of it, makes enough for a chicken soup for about 8 people, I always freeze half of it.
- Let the dumplings steep in water or directly in the soup just below the boiling point.
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