Holstein Fresh Soup with Alluvial and Meat Dumplings

1. put all the ingredients of beef broth in cold water, boil briefly. Draw on it in about 2 hours, then strain and put to cool. Put the clear soup to cool and pour in the clarified beef mixture on the spot. Bring to a boil, stirring gently throughout, then steep in about an hour. It must be crystal clear. Strain it through a dish and keep it warm.

2. chop carrots, celery and leek, cook in a little clear soup until just tender.

3. prepare all ingredients for the meatballs in a quantity until binding. Later twist into round dumplings and cook in salted water, do not make.

For the dumplings, bring the milk to a boil with butter, salt and nutmeg, add the flour to the milk through a fine sieve and cook, stirring continuously, until it forms a solid mass. Cool slightly, gradually add the eggs, twist off elongated dumplings with a spoon and cook in salted water until tender. Do not make the dumplings, just let them stand at about 70 degrees, when they float to the top they are cooked and are briefly quenched in cold water.

Bring the clear soup to the table with fresh vegetables, meat and dumplings and fresh chopped parsley. Cut the meat into slices and offer separately.

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