Vegetable soup with meat dumplings

Ingredients for 4 servings:

• 30 g margarine
• 1 onion(s)
• 1 stalk(s) leek
• 1 carrot(s)
• 3 potatoes
• ½ celeriac
• 1 liter of water
• n. B. Broth powder
• ½ bunch parsley
• 200 g veal sausage meat
• 60 g butter
• 60 g breadcrumbs
• 2 eggs
• e.g. salt and pepper
• ½ bunch parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

simple, quick, delicious

Wash, peel, and dice the vegetables. Heat water as needed and add stock powder as needed. Sauté onions in margarine and deglaze with the stock. Add the potatoes to the boiling stock first, as they take the longest to cook. In the meantime, make the dumpling dough. Briefly heat the butter. Mix the sausage meat with the eggs, breadcrumbs, salt, and parsley. Finally, add the cooled, but still melted butter. Set the dough aside. Add the carrots and celery to the potatoes. When the potatoes are almost cooked, add the leeks and the sausage meat dumplings. Caution: the stock should no longer be boiling, just simmering! Form the dumplings with a spoon or your hands. Be sure to have a container of water ready to moisten your hands or spoon. When the dumplings float to the top, they are cooked (approx. 10 minutes). Season the soup to taste with fresh herbs, salt and pepper.