Quick bean soup with flour sparrows

Ingredients for 1 servings:

• ½ small can of kidney beans
• 1 small onion(s)
• 1 tbsp butter
• 400 ml water
• 1 tsp vegetable broth, instant
• Balsamic vinegar
• 1 egg(s)
• 4 tbsp Flour, heaped
• 3 tbsp carbonated mineral water
• 2 tbsp milk
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

For the sparrows: Mix the egg, flour, sparkling water, milk, and salt together well. If the dough is too soft, add a little more flour. Let the dough rest a little. Fry the onion in butter until light brown. Place the water and beans in a pot and bring to a boil, then add the vegetable stock. Use a tablespoon to scoop out pieces of the dough and place them in the boiling soup, dipping the spoon in the soup every now and then so the sparrows will come off the spoon more easily. When the sparrows float to the top, they’re done. Add the fried onion to the soup and season to taste with salt, vegetable stock, and vinegar if desired.