Soak the wheat roll in water and then squeeze it out well with your hands. Put together with the egg, salt, butter, nutmeg and the fine breadcrumbs in a bowl and knead together thoroughly. Add just enough breadcrumbs to form a malleable and not too sticky mass.
Then form small, round dumplings and add to boiling water or boiling vegetable stock. As soon as the dumplings float on the surface, they are cooked and can be removed with the slotted spoon and added to the already prepared soup.
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