For the Bröselknöderlsuppe, stir the butter until fluffy. Then mix with the eggs, the soaked and squeezed rolls, salt, parsley and the breadcrumbs and let rest briefly.
After resting, form small dumplings and place in the boiling soup for about 5 minutes. The dumplings are ready as soon as they float to the surface.
Preparation Tip:
You can also lightly thicken the Bröselknöderlsuppe with a light roux.
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