Peel the onion, potatoes, carrots and the turnip and dice everything.

Heat some butter in a saucepan, sauté the onion until translucent, add the turnip, carrots and potatoes and sauté briefly.

Now pour in the broth, put the lid on and let everything simmer for 20-25 minutes.

Pour the boiled milk over the chopped rolls and leave to stand for about 15 minutes.

Peel and dice the onion and sweat in a little butter until translucent, add to the rolls, season with salt, pepper and nutmeg.

Now add the eggs and knead everything well, if necessary add some breadcrumbs.

Shape the dough into small dumplings and place in boiling water, reduce the temperature and let it steep for 15 minutes

When the vegetables are soft, puree the soup, if you like, you can leave it a little bit chunky and season with salt, pepper and nutmeg.

Take the dumplings out of the water and let them drain.

Put the soup on a plate, put the dumplings on top and if you want, you can add some fried ham and sprinkle with a little parsley.

I always make a few more of the dumplings, then freeze them so I always have something in stock when it has to go quickly