John Myers
Contents
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Ingredients
- 3 Roll from the day before
- 150 gr South Tyrolean bacon
- 1 small Onion
- 1 bunch Parsely
- 1 bunch Chives
- 2 tbsp Butter
- 1 Egg
- 150 ml Milk
- Pepper salt
- 2 tbsp Flour
- 1 bunch Soup greens
- 2 El Beef broth
Instructions
- Finely dice the rolls and bacon, peel the onion, also dice small. Wash, pat dry and finely chop the parsley. Wash the chives, pat dry and cut into fine rolls, set aside.
- Heat the butter in a pan. Fry the bacon in it. Take out 1 tbsp and set aside. Put the onion in the pan and fry briefly.
- Whisk egg and milk. Season a little with pepper and salt. Pour over the finely cut rolls. Also pour the bacon, onions and parsley over the rolls. Dust the flour over it and knead everything well with your hands. Let rest for about 30 minutes.
- Peel and wash the carrots and leeks. Leek in rings, cut the carrots into slices.
- Knead the dumpling mixture well again and form 12 dumplings out of it with moistened hands. Let simmer in boiling salted water for about 10 minutes.
- Bring 1 L water to the boil, stir in the beef stock. Simmer the carrot, leek and the rest of the bacon for about 5 minutes. Season to taste with salt and pepper.
- Remove the dumplings and let them drain. Arrange in the broth in deep plates, sprinkle with chives.
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 13.2gProtein: 3.6gFat: 12.8g
