Wedding soup with flour dumplings

Name: Wedding soup with flour dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 500 g Lean beef soup meat (e.g. boiled beef); 1 Onion; 1 collar Soup vegetables; 1 Tomato; 7-10 Tbsp Salt; 7-10 Tbsp Peppercorns; 4 Eggs (size M); 375 ml Milk; 7-10 Tbsp grated nutmeg; 1 collar Parsley; 40-50 g Butter or margarine; 125 g Flour; 500 g Asparagus; 1 pack of frozen peas; 300 g Carrots; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

500 g Lean beef soup meat (e.g. boiled beef)
1 Onion
1 collar Soup vegetables
1 Tomato
7-10 Tbsp Salt
7-10 Tbsp Peppercorns
4 Eggs (size M)
375 ml Milk
7-10 Tbsp grated nutmeg
1 collar Parsley
40-50 g Butter or margarine
125 g Flour
500 g Asparagus
1 pack of frozen peas
300 g Carrots
7-10 Tbsp Grease

Directions

1
Wash the soup meat. Peel and quarter the onion. Clean and wash the soup vegetables and cut into large pieces. Clean and wash the tomato and scratch the skin crosswise. Put 2 litres of water, soup meat, onion, tomato, 1 teaspoon of salt, soup vegetables and peppercorns in a pot, bring to the boil and cook over medium heat with the pot slightly open for about 2 hours. In the meantime whisk 2 eggs and 125 ml milk. Season well with salt and nutmeg.
2
Grease a small flat casserole dish. Pour in egg milk. Place the baking dish in a hot water bath and let the egg milk simmer at medium heat for about 30 minutes. Wash and finely chop the parsley. Season 250 ml milk with salt and bring to the boil with fat. Pour in the flour at once and stir until the dough comes off the bottom of the pan as a whole dumpling. Remove the pot from the heat, let it cool down briefly and stir 2 eggs into the dough one after the other. Knead half of the parsley into the dough and form 16 small dumplings. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into diagonal pieces. Defrost the peas. Clean and peel the carrots and cut them into diagonal pieces. Remove meat from the stock. Pour broth through a sieve and collect.
3
Knead half of the parsley into the dough and form 16 small dumplings. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into diagonal pieces. Defrost the peas. Clean and peel the carrots and cut them into diagonal pieces. Remove meat from the stock. Pour broth through a sieve and collect. Put the stock back into the pot, bring to the boil. Dice meat. Add asparagus to the stock and cook over medium heat for 12-15 minutes. After 2-5 minutes add carrots and dumplings and cook. Turn over the egg and cut into small cubes. Heat peas, egg stab and meat for the last 5 minutes in the soup. Sprinkle the rest of the parsley over the soup
4
Put the stock back into the pot, bring to the boil. Dice meat. Add asparagus to the stock and cook over medium heat for 12-15 minutes. After 2-5 minutes add carrots and dumplings and cook. Turn over the egg and cut into small cubes. Heat peas, egg stab and meat for the last 5 minutes in the soup. Sprinkle the rest of the parsley over the soup