Grandma's Swabian Bratwurstknöpfle in broth

Ingredients for 6 servings:

• 650 g flour
• 10 eggs, size M
• 100 ml mineral water
• 4 sausages, smoked, spicy
• 1 roll, preferably from the day before
• 1 bunch of parsley
• 2 packs of soup vegetables
• Vegetable stock powder
• nutmeg
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Make a lump-free, slightly thinner spaetzle dough from flour, eggs, and mineral water. If it’s too thick, add a little more mineral water. Cut the sausages into small cubes and add them to the dough. Dice the bread roll and fry briefly in a pan, then add them to the dough. Season the mixture well with salt and nutmeg. Finely chop the parsley and mix into the dough. Clean and finely chop the soup vegetables. Fill two large pots with 2.5 to 3 liters of water each and bring to a boil. Divide the soup vegetables between the pots and simmer for 20-25 minutes. Remove the vegetables and set aside. Season the broth with vegetable broth powder. Using two spoonfuls, drop the dumpling dough into the broth to form small dumplings. Bring the dumplings to a boil briefly, then let them simmer over low heat, around level 4, for about 10-15 minutes. Divide the sausage dumplings with broth among plates and season with a little Maggi, if desired. Tip: For vegetable lovers, you can chop the vegetables cooked in the broth a little and serve them with the soup. This easily feeds 6 people. We usually make it again the next day. Have fun cooking this recipe and enjoy!