Bönnigheim wedding soup with dumplings

Ingredients for 6 servings:

• 3 pretzels from the previous day
• 3 eggs, size M
• 6 g chicken broth, granulated (strong bouillon)
• 1 m.-large onion(s), brown
• 6 m.-large mushrooms, brown
• 500 g sausage meat (pork and veal sausage meat)
• 2 medium-sized garlic cloves
• 2 tbsp, heaped breadcrumbs, coarsely grated
• 6 tbsp extra virgin olive oil
• 1 tsp, levelled black pepper from the mill
• 1 tsp, leveled mace powder
• 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
• 2 liters of water
• 30 g chicken broth, granulated (strong bouillon)
• 2 tbsp, heaped tomato paste
• 4 tbsp extra virgin olive oil
• 2 pinches of black pepper from the mill
• 2 pinches of mace powder
• 2 tbsp fried onions
• 4 tbsp Marsala
• salt and pepper
• e.g. parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A fine soup that lives up to its name.

Cut the pretzels into small cubes. Clean and chop the mushrooms. Whisk the eggs with the chicken broth and stir in the pretzel cubes. Let them soak for ten minutes, then knead thoroughly and mix in the sausage meat mixture until smooth. Peel the onion and chop it into large cubes. Roast it with 2 tablespoons of olive oil until translucent and add it to the dumpling mixture along with the oil. Squeeze the garlic cloves. Peel and finely grate the carrot. Wash and finely chop the fresh celery leaves. Combine all the dumpling ingredients in a large bowl and knead until smooth. Season to taste. 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 simmer for 10 minutes, season to taste, then divide into serving bowls, garnish and serve hot.