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🍽️ Hearty meat broth with fresh herb bread dumplings

320 kcal · 30 min · 4 servings

Ingredients

• 2 stale pretzel rolls (100 g each)
• 8 tbsp milk
• 1 bunch parsley
• 1 pot basil
• 40 g Emmental cheese
• 1 egg (size M)
• 40 g semolina
• salt, pepper from the mill
• 1 pinch freshly grated nutmeg
• 1 large carrot
• 1 stalk celery
• 1 tbsp olive oil
• 800 ml clear meat broth (ready-made product)

Instructions

1. 1. Cut the pretzel rolls into small cubes.
2. 2. Heat the milk in a pot.
3. 3. Pour the hot milk over the bread cubes.
4. 4. Let the mixture soak for 30 minutes.
5. 5. Rinse the parsley under running water.
6. 6. Shake the parsley dry.
7. 7. Pluck the basil leaves from the stems.
8. 8. Set aside a few basil leaves for garnish.
9. 9. Finely chop the parsley and basil.
10. 10. Grate the Emmental cheese finely.
11. 11. Add the chopped herbs, grated cheese, egg, and semolina to the bread mixture.
12. 12. Season the mixture with a pinch of salt.
13. 13. Season generously with ground pepper.
14. 14. Season with a pinch of ground nutmeg.
15. 15. Mix all ingredients thoroughly.
16. 16. Peel the carrot.
17. 17. Cut the carrot into thin strips.
18. 18. Clean the celery stalks.
19. 19. Rinse the celery.
20. 20. Finely chop the celery.
21. 21. Heat the olive oil in a pot.
22. 22. Sauté the vegetables in the hot oil.
23. 23. Deglaze the vegetables with the meat broth.
24. 24. Bring the broth to a boil.
25. 25. Lightly grease a steamer insert with oil.
26. 26. Use two spoons to form dumplings from the bread mixture.
27. 27. Place the dumplings in the steamer insert.
28. 28. Place the steamer insert into the pot with the broth.
29. 29. Place the lid on the pot.
30. 30. Let the dumplings cook for 20 minutes.
31. 31. Serve the broth with the bread dumplings in deep bowls.
32. 32. Garnish the bowls with the reserved basil leaves.

Nutrition per serving

• kcal: 320
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 38 g