Broth with Dumplings Made from Matze

Ingredients

• 1 small onion
• 3 tsp goose fat
• 3 eggs
• 80 g matze
• 3 tbsp semolina
• 1 tbsp freshly chopped parsley
• Salt
• 1 pinch pepper
• 1.2 l Vegetable broth
• 2 large carrots
• 1 Shallot
• 200 g knollensellerie

Instructions

1. 1.

   Peel the onion, finely chop it and sauté in goose fat over medium heat for about 10 minutes. Remove from heat and let cool slightly.

2. 2.

   Lightly beat the eggs. In a blender, crush or grind the matze and mix with semolina, salt, pepper, and eggs in a bowl; stir well. Add the onions. Gradually pour in about 100 ml cold vegetable broth while stirring until a smooth, pliable dough forms. Cover and refrigerate for 1 hour.

3. 3.

   Meanwhile peel and dice the carrots, clean, peel, and dice the knollensellerie, and trim the shallot.

4. 4.

   Take the mixture from the fridge and shape 10–12 dumplings. Bring vegetable broth to a boil in a large pot, add all vegetables and simmer for about 2 minutes, then add the dumplings, reduce heat, and let them cook in the simmering broth for about 12 minutes. Garnish with parsley, serve on small bowls.