Bouillon with parmesan dumplings

Name: Bouillon with parmesan dumplings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Stem(s) Basil; 60 g Flour; 60 g soft butter/margarine; 1 Egg 75 g grated Parmesan (size M); 7-10 Tbsp salt, pepper; 1 big onion; 1-2 Garlic cloves; 2 (approx. 150 g) ripe tomatoes; 1 TABLESPOON Oil; 3 TSP Vegetable broth (instant); 1-2 stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Stem(s) Basil
60 g Flour
60 g soft butter/margarine
1 Egg 75 g grated Parmesan (size M)
7-10 Tbsp salt, pepper
1 big onion
1-2 Garlic cloves
2 (approx. 150 g) ripe tomatoes
1 TABLESPOON Oil
3 TSP Vegetable broth (instant)
1-2 stem(s) Parsley

Directions

1
Wash 2 stems of basil, chop finely. Knead with flour, fat, egg, parmesan and a little salt. Cover the mixture and chill for about 15 minutes
2
Peel and finely dice the onion and garlic. Wash the tomatoes and carve them crosswise. Fry everything briefly in hot oil. Stir in 3/4 l water and stock and bring to the boil. Cover and simmer for about 20 minutes
3
Form balls from the dumpling mixture. Carefully lift the tomatoes out of the stock. Let the dumplings simmer in the stock for 8-10 minutes. Wash the parsley,
4
chop. Arrange bouillon with dumplings. Sprinkle with parsley and garnish with the rest of the basil