Summary

Ingredients

• 2 rolls, from the day before, half dry
• 250 ml milk, lukewarm
• 1 egg (s)
• 4 tablespoon parsley
• 7 tablespoon Maggi
• 7 tablespoon breadcrumbs
• 50 g butter, melted
• salt and pepper
• nutmeg
• 1 ½ liter vegetable broth, clear

Print Recipe Pin Recipe

Instructions

1. Cut the rolls into cubes and pour the lukewarm milk over them, you usually need 100-125 ml per roll.
2. After 5 minutes, squeeze out the rolls, then mix with the egg, butter, Maggi and chopped parsley. Mix in enough breadcrumbs to make a well malleable mass. Good with salt. Season the pepper and nutmeg to taste! It tastes best when the mixture is a little over-seasoned, as the soup still removes the seasoning from the dumplings. Let it steep for another 5 minutes.
3. Then roll walnut-sized dumplings with wet hands and let them steep for 8-10 minutes in the hot soup over low to medium heat.