Tyrolean cheese dumplings in vegetable broth

Ingredients for 2 servings:

• 300 g bread rolls from the previous day
• 2 eggs
• 2 tbsp parsley, chopped
• 1 large onion(s)
• 150 ml milk
• 50 g butter
• 1 tbsp, heaped marjoram, dried
• nutmeg
• ½ tsp salt and pepper
• 70 g cheese, grated
• Oil for frying
• 1 liter vegetable broth
• 2 carrots
• 150 g celery
• Parsley, chopped, to garnish the soup

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

hearty like on the mountain pasture

Cut the rolls into cubes. Dice the onion, sauté in butter until translucent, and let cool slightly. Pour warm milk over the rolls. Then add the onions, eggs, and seasonings, and finally the cheese. Knead all ingredients thoroughly and let rest for 20 minutes. Form 8 flat dumplings and fry in oil in a pan over medium heat. Dice the carrots and celery and cook in a richly seasoned vegetable broth for about 15 minutes. Ladle the soup into bowls, add the cheese dumplings, and sprinkle with chopped parsley.