Three Kinds Of Dumplings As Soup Insert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 35 g butter
- salt
- Nutmeg, freshly grated
- 70 grams flour
- 2 egg (s)
- 0.5 ½ bunch parsley, smooth
- 30 g parmesan, freshly rated
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Bring 1/8 of the water with butter, salt and nutmeg to the boil, stir in the flour. Keep stirring on the hob until a lump forms that loosens from the edge of the pan. Remove from heat and gradually stir the eggs into the hot mixture.
- Third the dough.
- Wash the parsley, pat dry, pluck the leaves from the stems and chop very finely. Mix part of the batter with the parsley, the second with parmesan and the third with tomato paste.
- Using two wet teaspoons, cut off eight dumplings from each part and place on greased aluminum foil. Pour into boiling salted water (not directly into the broth, so that it stays clear) and let it simmer for 8 to 10 minutes.
- Put a dumpling of each variety in preheated soup bowls and fill up with hot broth.
- The raw dumplings can be prepared and frozen very well. To do this, they must be pre-frozen for a few hours separately on a tray.
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