Parsley dumpling soup

Ingredients for 4 servings:

• 2 liters of meat broth
• 1 bunch of soup vegetables
• some lovage
• 250 g flour
• 5 eggs
• 50 g sunflower oil
• 1 bunch of parsley
• 500 g minced meat
• 1 onion(s)
• 1 ½ tbsp breadcrumbs
• marjoram
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

great-grandmother style

For the stock: Fill a large pot about two-thirds full with the meat stock. Cut the soup vegetables (celery, carrots) into bite-sized pieces and add them to the meat stock along with a few parsley stalks. Season the stock with lovage and marjoram. Let everything simmer over low heat. For the dough: In the meantime, knead the flour with two eggs, the oil, and a pinch of salt until you have a smooth dough. If the dough seems too stiff, add a little lukewarm water. Roll out the dough thinly on a floured surface. For the filling: Place the minced meat in a bowl with three eggs, the breadcrumbs, marjoram, salt, and pepper. Finely chop the onion and add it. Mix everything well. Spread the minced meat filling evenly over the rolled out dough. Sprinkle the parsley (chopped or whole leaves, if desired) over the filling. Carefully roll the dough up to form a long log. Press the two ends together. If they don’t stick together well, you can glue them together with a little beaten egg. Now, using a floured knife, cut the dough into pieces about 4-5 cm long and add the parsley parcels to the boiling broth. After about 15-20 minutes, the parcels will float to the top and are ready to serve in the soup.