Clear Broth with Small Dumplings

Ingredients

• 50 g soft butter
• 2 Eggs
• 200 ml milk (1.5% fat)
• 215 g wheat flour type 1050
• 50 g hard cheese (finely grated)
• Salt
• ground pepper
• paprika powder
• 1 l clear broth

Instructions

1. 1.

   Whisk the butter until smooth. Add the eggs and beat with a whisk into a smooth, frothy mixture. Gradually add milk and flour in alternating portions while stirring continuously. Keep stirring until the batter is smooth and supple. Fold in the cheese and season with salt, pepper, and a touch of paprika.

2. 2.

   Pour the batter into a greased loaf pan if necessary and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for 20–25 minutes until golden brown. Then cut the dumplings into small pieces.

3. 3.

   Distribute the dumplings onto warmed plates. Heat the broth, season with salt and pepper, and pour it over the dumplings.