Bacon Dumpling Soup

with chives

For 4 servings

3 rolls from the day before

100 g smoked bacon or ham

1 small onion

1 tbsp butter

2 eggs

250 ml milk

salt

2 tbsp chopped parsley

2 tbsp flour

1 ¼ l beef broth

2 tbsp chives rolls

Preparation time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 490 kcal / 2052 kJ 20 g E, 36 g F, 21 g KH

1  For the dumplings, cut the rolls into small cubes and place in a bowl. Finely dice the bacon or ham and add. Peel onions and cut them into fine pieces.

2  Melt butter in a saucepan at medium temperature and stir-fry the onion for 3–5 minutes.

3 Mix   eggs and milk, mix in a little salt and the parsley and pour over the bread and ham mixture. Let it steep for half an hour.

4  Mix in the flour and onions, add more milk and a little more salt if necessary. Shape the dough into dumplings with moistened hands.

5  Boil the salted water in a saucepan and let the dumplings simmer for 15–20 minutes. To ensure that the dumpling mass does not disintegrate in the water, you can also cook a test dumpling. If it falls apart, add a little more flour to the dough.

6  Heat the broth for the soup. Serve the broth with the dumplings and sprinkle with chives.