Hanau Bollesupp

Ingredients for 4 servings:

• 1 liter meat broth, strong or vegetable broth
• 50 g green spelt, ground
• 1 bunch of parsley
• 500 g minced meat, mixed
• 2 tbsp sour cream or creme fráiche
• Salt and pepper, from the mill
• Maggi, to taste
• 1 egg(s)
• breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wedding soup

Season the minced meat as usual and thicken with an egg and a little breadcrumbs. Form it into small dumplings (about the size of marrow dumplings). Take a little of the meat or vegetable broth (it must be cold) and stir it into the spelt flour to form a thick paste, then set it aside for 10-15 minutes to swell. Bring the rest of the broth to a boil. Let the meatballs cook in it until tender; the broth should just simmer, not boil. When all the dumplings float to the surface, remove them and add the spelt flour paste, stir well, and bring back to a boil. Then simmer gently over low heat for about 20 minutes, stirring occasionally. Five minutes before the end of the 20 minutes, add the meatballs back in so they’re piping hot. Before serving, stir in the sour cream and chopped parsley, and season with salt and pepper. We always serve this with fresh baguette. A very tasty soup that we often serve as a starter at weddings.