Broth with Dumplings

Ingredients

• 250 g flour
• 2 Eggs
• 1 tsp salt
• 1 tbsp Sunflower oil
• 1 stale roll
• 60 ml lukewarm milk
• 1 onion
• 1 tbsp butter
• 300 g fresh spinach leaves
• Salt
• 250 g sausage meat
• 1 egg
• pepper (ground fresh)
• nutmeg
• flour (for working)
• 1 l meat broth
• 2 tbsp chives rings

Instructions

1. 1.

   Sift the flour into a bowl. Add the eggs, salt and oil. Knead with the dough hooks of a hand mixer until a firm, smooth dough forms; add a little water if needed. Shape into a ball, wrap in cling film and let rest for about 20 minutes.

2. 2.

   Meanwhile, soak the stale roll in lukewarm milk to soften it. Peel and finely dice the onion, then sauté in butter until translucent. Blanch the spinach briefly in boiling salted water, shock in cold water, squeeze out excess liquid and chop finely. Combine the drained roll, onion, sausage meat and egg in a bowl, mix well, and season with salt, pepper and nutmeg.

3. 3.

   Roll the dough thinly on a floured surface. Cut into 8 rectangles (10x20 cm). Spread a thin layer of the sausage mixture onto each strip, fold every 5 cm to form four layers, then seal the edges by brushing with egg white and pressing firmly.

4. 4.

   Once all dumplings are formed, drop them into boiling salted water and cook for about 8 minutes until they rise to the surface.

5. 5.

   Bring the meat broth to a boil and season with salt. Distribute the cooked dumplings onto soup bowls or plates, pour hot broth over them, and sprinkle with chives rings before serving.