Summary

Ingredients

For the dumplings: (cheese and herb balls)

• 2 rolls
• 200 g cheese (Gouda)
• 1 bunch parsley
• 1 egg (s)
• 20 g cornstarch
• 80 g breadcrumbs, possibly more
• salt and pepper
• nutmeg
• Salt water, hot

For the soup:

• 4 bunch spring onion (s)
• 100 g butter
• 3 tablespoon flour
• 200 ml white wine, dry
• 1 ½ liter vegetable stock
• 3 medium tomato (s) (approx. 250 g)
• 200 ml whipped cream
• salt and pepper

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Instructions

1. For the cheese balls, soak the rolls in cold water. Cut the Gouda into cubes and puree the parsley.
2. Squeeze out the rolls very well and knead with the egg, cornstarch, breadcrumbs and parsley and season the mixture with salt, pepper and nutmeg. Shape the mixture into small balls, turning in a cheese cube at each. Cook the balls in boiling salted water for about 5 minutes until they float to the surface and remove them with a ladle.
3. For the soup, wash the spring onions and cut into rings. Heat the butter in a saucepan. Sweat the onion rings in it. Dust the flour over it and heat while stirring until the flour is light yellow. Pour in the white wine and vegetable stock and beat through with a whisk, making sure that there are no lumps. Bring everything to a boil and simmer over low heat for about 15 minutes.
4. Wash the tomatoes and cut them crosswise, briefly put them in boiling water and rinse with cold water. Core the tomatoes and cut into cubes. Add the tomato cubes and cream to the soup and heat. Season the soup with salt and pepper. Before serving, add the cheese balls to the soup.
5. Tip: First form 1 cheese ball and add it to the boiling water. If it falls apart, knead 20 g breadcrumbs into the mixture.