For the Erdäpfelknöderlsuppe Boil potatoes, peel and let cool. Grate cheese and potatoes.
Knead with warm milk, egg and bread cubes and let stand for about 30 minutes. Add 2 tablespoons flour and season with salt and nutmeg.
Form small dumplings and flatten. Fry them in a little oil on both sides for 6-8 minutes, then cook them in boiling soup for 8-10 minutes.
Arrange the potato dumpling soup with spring onion rings and serve.
Preparation Tip:
Instead of the spring onions can also use chives for the Erdäpfelknöderlsuppe.
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