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Dumpling soup

Dumpling soup

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The dumplings come out very fluffy.

  • 500 gr bird cutlery
  • or parsnip root
  • a carrot
  • an onion
  • a bay leaf
  • a bunch of parsley
  • salt and pepper to taste
  • For dumplings:
  • 2 eggs
  • 7 tablespoons gray
  • 1 tablespoon oil
  • salt

Servings: 4

Preparation time: less than 60 minutes


Boil the cutlery for about 10 minutes, until the foam rises in the pot. Gather the foam and add the chopped and chopped vegetables, bay leaves and parsley stalks. Season with salt and pepper. And cook until vegetables and meat are penetrated. During this time, break the eggs with oil and salt and add the semolina in the rain until you reach the consistency of a thick cream. With a spoon heated in the soup, take it out of the composition and add it to the soup. Cover the pot and simmer for about 10 minutes, then turn off the heat. Chop fresh parsley before serving.