Summary

Ingredients

• 100 g butter, soft
• 0.5 teaspoon ½ salt
• 1 pinch nutmeg
• 1 pinch white pepper
• 2 egg (s)
• 100 g flour
• 1 liter meat broth
• 1 bunch chives

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Instructions

1. In a tall, narrow mixing bowl, beat the smooth butter with salt, nutmeg and pepper until frothy. Add eggs and flour and stir with the electric hand mixer for another 2 - 3 minutes until creamy. Bring the meat stock to the boil and remove it from the hob.
2. Cut off the butter and flour mixture with a teaspoon dipped in the hot broth. The dumplings in the broth stand for 10 minutes with the pot closed, but do not boil. Arrange the soup, sprinkle with chives.
3. Tip: Process the mixture for the dumplings as soon as possible, otherwise the dumplings will not become loose.