Bollensuppe, Baden-Mediterranean

Ingredients for 4 servings:

• 400 g minced meat
• 1 roll
• 1 shot of milk
• 8 olives, pitted
• 6 tomatoes, dried, soaked in water
• 30 g Parmesan, grated
• 1 egg(s)
• salt and pepper
• nutmeg
• Basil and wild garlic, frozen
• e.g. breadcrumbs
• 1 liter meat broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

dumpling soup

Cut the bread roll into small pieces and soak in a little milk. Finely dice the olives and sun-dried tomatoes. Squeeze the bread roll dry and mix with the minced meat, olives, tomatoes, egg, and Parmesan cheese. Stir in the herbs and spices. If the resulting meat dough is too soft, thicken it with breadcrumbs. Now, with wet hands, form small dumplings (known locally as “Bollen”) and cook them in the gently simmering meat broth for about 15 minutes (depending on the size).