Bönnigheim sausage dumpling soup à la Bärbel

Ingredients for 6 servings:

• 2 rolls, from the day before (Weckle)
• 2 eggs, size M
• 8 g chicken stock powder
• 1 m.-sized vegetable onion(s)
• 500 g sausage meat (pork or veal)
• 3 medium-sized garlic cloves
• 2 tbsp, heaped breadcrumbs, coarsely grated
• 6 tbsp extra virgin olive oil
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, levelled mace powder, alternatively nutmeg, grated
• 4 tbsp celery leaves, fresh or frozen
• 2 tbsp fried onions
• ½ m.-sized carrot(s), finely grated
• 1 tbsp baking powder
• e.g. salt and pepper
• 1 ½ liters of water
• 30 g chicken stock powder
• 4 tbsp extra virgin olive oil
• 2 pinches of salt and black pepper, freshly ground
• 2 pinches of mace powder, alternatively nutmeg, grated
• 2 tbsp fried onions
• 4 tbsp Marsala
• e.g. salt and pepper
• e.g. celery leaves, fresh or frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a typical Swabian meat dumpling soup from the Alb with garden vegetables

Cut the rolls into small cubes. Whisk the eggs well with the chicken broth and stir in the roll cubes. Let them swell for ten minutes, then knead thoroughly and mix in the sausage meat mixture until smooth. Peel the onion and cut into large cubes. Roast it in a pan with 2 tablespoons of olive oil until translucent and add it to the dumpling mixture along with the oil. Crush the garlic cloves. Peel and finely grate the carrot. Wash and finely chop the fresh celery leaves. Mix all the dumpling ingredients in a large bowl until smooth and do not add salt. Let it rest for 10 minutes. Bring the water to a boil in a wide pot and add all the broth ingredients. Reduce the heat. Shape the dumpling mixture into ping-pong ball-sized dumplings and drop them into the simmering broth. Use up all the dumpling mixture. Cover and let stand for about 10 minutes. Season to taste and divide into serving bowls. Garnish and serve hot.