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Bönnigheim Dumpling Soup À La Bärbel

5 from 3 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

For the dumplings:

  • 2 m.-g White bread wake from the day before
  • 2 Egg size
  • 8 g Chicken broth, Kraft bouillon
  • 1 m.-g Onion, brown
  • 500 g Roast (pork and veal)
  • 3 m.-g Cloves of garlic, fresh
  • 2 Tbsp (heaped) Breadcrumbs, coarsely grated
  • 6 tbsp Extra virgin olive oil
  • 1 Teaspoon (level) Black pepper from the mill
  • 1 Teaspoon (level) Macis powder
  • 4 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Roasted onions
  • 0,5 m.-g Carrot, finely grated
  • 1 tbsp Baking powder
  • 1 tbsp Salt and pepper to taste

For the broth:

  • 2 liter Water
  • 30 g Chicken broth, Kraft bouillon
  • 4 tbsp Extra virgin olive oil
  • 2 Pinches Black pepper from the mill
  • 2 Pinches Macis powder, alternatively nutmeg
  • 2 tbsp Roasted onions
  • 3 tbsp Marsala fortified wine
  • 3 tbsp Salt and pepper to taste

To garnish:

  • 3 tbsp Celery leaves, fresh or frozen

Instructions
 

  • Cut the rolls into small cubes. Whisk the eggs with the chicken broth well and mix in the wake cubes. Let it soak for ten minutes, then knead well and mix in the sausage meat until it is homogeneous. Peel the onion and chop it into large cubes. Roast these with 2 tablespoons of the olive oil until translucent and add to the dumpling mixture with the oil. Squeeze the garlic cloves. Peel the carrot and grate finely. Wash and chop the fresh celery leaves. Knead all the dumpling ingredients in a larger bowl to a homogeneous mass and season (NOT salty) to taste. Let ripen for 10 minutes.
  • Bring the water to a boil in a large saucepan and add all the ingredients for the broth. Reduce the heat supply. Form dumplings the size of a table tennis ball out of the dumpling mixture and let them slide into the simmering broth. Use up all of the dumpling mixture. Cover and let simmer for 10 minutes, season to taste and then divide into serving bowls, garnish and serve hot.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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