Soup with cheese dumplings

Soup with cheese dumplings will greatly vary your nutrition because soups are healthy, and this soup is very light and nourishing. Cheese dumplings add some delicacy to the soup. Ingredients: meat and bones for broth; 1 chicken egg; 1 onion; 1 carrot; 5 oz of green bean; 3 pcs of potato; 5 oz of hard cheese; 1 tsp of herbes de Provence; 2 tsp of dried tomatoes; bay leaf, salt, dill, parsley; sunflower oil for skillet-fried soup ingredients.
10 Pins
·
5y
When potatoes are done, pour the rest of ingredients in the pot. Simmer your meal for a couple of minutes. After this, put cheese dumplings in the pot one by one while slowly stirring.
Put potatoes in the pot. Place onion and carrot in the heated skillet. Fry until golden brown.
Peel the vegetables. Cut potato and onion into cubes. Grate carrot.
Once broth starts to boil, skim off scum with a skimmer and add dried tomatoes, bay leaf, salt and any condiments to your taste.
Roll fresh-made dough into the balls and put them in the fridge.
Mix cheese well, pour dough, and give all ingredients a good stir to get rid of any lumps.
Add the herbs and dill to cheese. Season them with salt and crack chicken egg.
Rinse meat and bones, cover them with cold water. Let’s prepare dumplings while broth is getting done – grate cheese with a grater.