Riwwelsupp – Saarland

This soup has kept its name from the chowder, because you “riwwelt” (grind) the freshly prepared dough between your hands into the soup.

Knead flour and egg together, add salt and a little nutmeg, knead into a smooth dough. Pour the smooth dough into the boiling beef broth and let it simmer gently for 5 minutes. Sprinkle the greens into the soup.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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