Braetknoedel (Ground Meat Dumplings)
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 125 | grams |
ground beef
mixed with ground pork, 4.5 ounces |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
nutmeg
ground |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | bunch |
parsley leaves
small |
|
| 1 | x |
bread crumbs
plain |
*
|
| 1 | x |
cream
or milk |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 125 | grams |
ground beef
mixed with ground pork, 4.5 ounces |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
nutmeg
ground |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | bunch |
parsley leaves
small |
|
| 1 | x |
bread crumbs
plain |
*
|
| 1 | x |
cream
or milk |
*
|
Directions
In a bowl, stir a little milk or cream into the ground meat.
Then add the egg, seasonings, and as much breadcrumbs as is needed to make the mixture firm but still pliable.
Form into small dumplings and cook in simmering salted water.
The dumplings must not boil. Serve in hot beef broth.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
- (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
