Tyrolean Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g bread roll (s), stale, thinly sliced (dumplin bread
- 50 g bacon, mixed, Tyrolean
- 50 g sausae (Bersteierwurst or Kaminwurzen)
- 125 ml milk
- 2 egg (s)
- salt
- nutmeg
- 1 tablespoon parsley, finely chopped
- 80 g flour
- 1 ½ liter beef broth
- Chives, chopped for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the dumpling bread with chopped bacon and minced mountaineering sausage. Whisk the milk and eggs together, season with salt and nutmeg, add the parsley and pour this mixture over the dumpling bread. Let it stand for 15 minutes, then mix in the flour, form small dumplings with wet hands and let them simmer in gently simmering salted water for 10 to 15 minutes.
- Put the dumplings in a warmed soup bowl, pour hot beef soup over them and serve sprinkled with finely chopped chives.
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