Mix the eggs with the salt, pepper, parsley and nutmeg in a bowl. Now add half of the flour and stir with a fork, as the dough will be too firm for a whisk. Melt the butter briefly in a saucepan and add to the dough while stirring. Now add the rest of the flour and knead the dough well. Flour is added as desired until the dough can be kneaded well.
Place a saucepan with water and add the vegetable stock and bring to a boil. If you have more time, you can also freshly cook the vegetable stock. In the meantime, you can shape small dumplings out of the dough. Now set the vegetable broth on low heat and either add the dough shaped as dumplings to the broth or tear off small pieces of dough and add. Hence the name: the small pieces look like sponges.
Ingredients
Print Recipe
Pin Recipe