Tyrolean Cheese Dumplings in Vegetable Broth
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g bread roll (s) from the day before
- 2 egg (s)
- 2 tablespoon parsley, chopped
- 1 large onion (s)
- 150 ml milk
- 50 g butter
- 1 tablespoon, heaped marjoram, dried
- nutmeg
- 0.5 teaspoon ½ salt and pepper
- 70 g cheese, rated
- Oil for frying
- 1 liter vegetable stock
- 2 carrot (s)
- 150 g celery
- Parsley, chopped, to garnish the soup
Print Recipe
Pin Recipe Instructions
- Cut the rolls into cubes. Dice the onion, sauté in butter until translucent and let cool down a little. Pour warm milk over the rolls. Then add the onions, eggs and spices and finally the cheese. Knead all ingredients thoroughly and let rest for 20 minutes.
- Shape 8 flat dumplings and fry in oil in a pan over medium heat.
- Dice the carrots and celery and cook in a strongly seasoned vegetable stock for about 15 minutes.
- Put the soup on the plates, insert the cheese dumplings and sprinkle with chopped parsley.
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