for 4 people
Ingredients:
50 g flour
30 g butter
1 pinch of salt
some nutmeg
2 tbsp finely chopped basil leaves
1 egg
1 l meat bouillon
150 ml water
Preparation:
Bring the water, flour, butter, salt and nutmeg to the boil in a pot over a medium temperature, stirring constantly, until a viscous paste is formed. Then set aside and let cool. Once the porridge has cooled thoroughly, add the egg and the basil leaves until a smooth dough is formed.
Bring the meat bouillon to the boil and simmer over low heat. Use two teaspoons to scoop out dumplings from the dough and add them to the stock until the dough is used up. Remove the pot from the hot plate and let it steep for 5 minutes.
The dumplings will rise to the surface when they are cooked.