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Pork and beef dumpling soup with broth

Pork and Beef Dumpling Soup with Broth

This is a lifesaver when you need a quick, hearty lunch. Hardly any meal — everyday or festive — feels complete without a first course. And even a familiar main dish like dumplings can be turned into a delicious soup. That's exactly the dumpling soup recipe we're offering here. It comes together very easily, without much time or effort, and you end up with both a soup and, in a way, a main course.

Marta

Recipe author

Composition / ingredients

Servings:

Broth (meat)

1.5

Eggs

0.5

Water (60 for the filling and 50 for the dough)

110

Salt

Flour

160

Fresh herbs (fragrant)

Pork

150

Beef

150

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 23 % 3 g

Carbohydrates 38 % 5 g

67 kcal

GI: 0 / 0 / 100

Cooking method

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For the dumplings, knead a stiff dough from the flour, water, eggs, and salt. Roll it into a ball, cover with damp cheesecloth, and let it rest for half an hour. For the filling, run the beef and pork through a meat grinder and add grated onion. Salt and pepper it, then mix thoroughly. Roll out the rested dough and shape it into dumplings, figuring about 10–12 per serving. Cook the dumplings in boiling broth over low heat for 7–8 minutes. Put the cooked dumplings in a bowl, add the broth they cooked in, and garnish with dill. The dumpling soup is ready — enjoy!