McMoe's cheese dumplings with broth

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp butter
• 1 bunch parsley, flat
• 200 g cheese, e.g. mountain cheese, grey cheese, beer cheese, Munster, Romadur or mixed
• 250 ml milk
• some nutmeg
• 4 rolls, stale
• 3 eggs
• some salt and pepper, black, from the mill
• some clarified butter
• 2 spring onions
• 2 carrots
• 1.2 liters of vegetable broth or half vegetable and half meat broth
• some salt and pepper, colored or black, from the mill
• 2 tbsp chives, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

For the dumplings, peel and finely dice the onion. Melt 2 tablespoons of butter in a pan and sauté the diced onion. Rinse the parsley, shake dry, and finely chop the leaves. Dice half of the cheese and grate the rest. Heat the milk with a little freshly grated nutmeg in a saucepan. Cut the rolls into thin slices, then into cubes. Place the diced rolls in a bowl and mix with the milk, cheese, onion, and eggs until you have a loose, pliable mixture. Then add the parsley and the remaining butter. Season the mixture with a little salt and a few turns of freshly ground black pepper. Then, with moistened hands, form dumplings from the mixture and flatten them with the palm of your hand. Refrigerate the dumplings for about 20 minutes. Heat the clarified butter in a large, non-stick pan and fry the dumplings over low to medium heat for about 3 to 4 minutes on each side. Then remove and drain on kitchen paper. For the broth, clean and rinse the spring onions and cut them into fine rings. Clean, peel and rinse the carrots and either cut them into thin slices or dice them finely. Heat the broth in a saucepan and simmer the spring onion rings with the carrot slices or diced carrots for about 10 minutes. Season the broth with a little salt (use it carefully, as the broth is usually already salted) and a few turns of mixed or black pepper from a mill. Then add the dumplings and let them simmer for a moment. Divide between soup bowls and serve garnished with the chives. Serve with a green salad or sauerkraut.