Sausage spaetzle soup

Ingredients for 4 servings:

• 300 g veal roast or soup meat
• 8 tbsp milk
• 1 m.-sized egg(s)
• 35 g breadcrumbs
• n. B. Nutmeg
• 1 small onion(s)
• 1 tsp butter, or clarified butter
• e.g. parsley
• 1 liter meat broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Bavarian soup garnish

Sauté the finely diced onion in butter or clarified butter until translucent, set aside, and let cool. In the meantime, whisk the sausage meat with the milk until smooth. Add the egg, breadcrumbs, chopped parsley, nutmeg, and the sautéed onions and mix well. Using a spaetzle grater, grate the spaetzle in portions into boiling meat broth or lightly salted, boiling water and let them simmer over low heat for about 5 minutes. I always grate the spaetzle into salted water first and then add them (well drained) to the meat broth, as otherwise the broth becomes slightly cloudy. The drained spaetzle can be easily frozen in portions, so you always have a soup garnish on hand.