Summary

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

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Instructions

1. 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.
2. Shape 8 flat dumplings and fry in oil in a pan over medium heat.
3. Dice the carrots and celery and cook in a strongly seasoned vegetable stock for about 15 minutes.
4. Put the soup on the plates, insert the cheese dumplings and sprinkle with chopped parsley.