Broth with Meat Dumplings
6,4 / 10
ready in 45 min.
- 1 stale White roll
- 125 milliliters room temperature milk
- 300 grams Veal sausage
- 2 eggs
- freshly ground peppers
- ½ bunch Chives (approx. 15 g)
- 1 ⅕ liters Beef broth
Cut the bread into cubes and soak for 10-15 minutes in the warm milk. Mix the sausage meat with the egg and the soaked, well squeezed bread. Knead and season with salt, pepper and nutmeg. Rinse and shake dry the chives, then slice into rings.
Heat the beef stock in a sauce pan. Using two spoons, create dumplings with the meat mixture and put into the broth. Cook meat dumplings in the broth until cooked through. Ladle the broth with the dumplings in preheated soup bowls and garnish with chopped chives. Serve immediately.