Let the broth get hot and season with nutmeg and pepper. Cut the ham into very small pieces. Mix the softened butter with a pinch of salt until frothy. Add the egg yolk and stir until homogeneous. Then sprinkle in the flour and baking powder in a teaspoon and mix in until smooth. Fold in the ham pieces.
Form 12 small cams with 2 wet teaspoons and let them slide into the simmering broth. Simmer for five minutes, then remove from heat and let stand with lid for about 5 minutes. Chop the fresh, washed celery leaves and add to the broth. Spread the dumplings and the broth on the soup bowls, serve and enjoy.
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