Clear meat broth with cheese dumplings and zucchini

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and bones, put them in 1 litre of salted water and bring to the boil. Clean, wash and coarsely chop the soup greens and add to the meat. Cook everything at low heat for about 1 1/2 hours. In the meantime, peel and wash the carrot and cut it into fine sticks. Clean and wash the zucchini and cut off 2 thin slices lengthwise.

2. 2

   Cut out 4 stars with a cookie cutter. Wash and finely chop the parsley. Boil up milk, salt and fat. Add the flour at once and stir until the dough comes off the bottom of the pot like a dumpling. Remove the pot from the hotplate. Stir in egg, cheese and parsley. Cut out small dumplings from the mixture with 2 teaspoons and let them simmer in boiling salted water at low heat for about 10 minutes. Pour stock through a sieve and bring to the boil again. Cook carrots and zucchini for 2-3 minutes.

3. 3

   Stir in egg, cheese and parsley. Cut out small dumplings from the mixture with 2 teaspoons and let them simmer in boiling salted water at low heat for about 10 minutes. Pour stock through a sieve and bring to the boil again. Cook carrots and zucchini for 2-3 minutes. Season to taste with salt and pepper. Serve broth with the dumplings in soup bowls

4. 4

   Preparation time: approx. 1 3/4 hours