Holiday Soup with Variety of Dumplings and Christmas Insert

Preparation of dumplings:

1. 1 / 8 Bring the water with butter, salt and nutmeg to the boil, stir in the flour. Keep stirring on the hob until a lump forms that loosens from the edge of the pan.
2. Remove from the stove and gradually stir the eggs into the hot mixture. Third the dough.
3. Wash the parsley, pat dry, pluck the leaves from the stems and chop very finely.
4. Mix one part of the dough with the parsley, the second with ginger and the third with tomato paste.
5. Using two wet teaspoons, cut eight dumplings from each part and place on greased aluminum foil. Pour into boiling salted water (not directly into the broth, so that it stays clear) and let simmer for 8 to 10 minutes.
6. Put a dumpling of each variety in preheated soup bowls and fill up with hot broth.

Preparation of the holiday soup:

1. Fill a large saucepan with the water and add the leg slices. Put the saucepan on the stove over medium heat.
2. Peel or clean the leek, carrots, onions and celery, wash and cut into bite-sized cubes and place in the saucepan.
3. Add the onions to the broth along with the bay leaves, juniper berries and peppercorns.
4. Wash the parsley, pat dry and pluck the leaves from the stems. Add the parsley stalks to the broth and cook.
5. Let the soup simmer gently at medium temperature for about 1 1/2 hours until the meat has loosened from the slices of legs and is tender.
6. Finally, season the soup with salt and pepper, finely chop the parsley leaves and add to the soup just before serving.