Cheese dumpling soup

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Cheese dumpling soup


  • 1 onion
  • 250 g old baked rolls
  • 200 g Woerle mountain cheese, diced
  • 200 ml milk
  • 2 eggs
  • 1 tbsp parsley, chopped
  • 1-2 tbsp flour
  • butter
  • Butter lard
  • salt, pepper
  • Chives
  • Vegetable stock

Step 1

Finely chop the onion and sauté in butter. Dice the rolls small and mix with diced mountain cheese (about 10 x 10 mm), add lightly cooled onions.

Step 2

Whisk, salt and pepper the milk with eggs. Pour egg milk mixture over the bread and refine with chopped parsley. Mix well and add 1-2 tbsp flour, depending on the consistency.


Step 3

Leave to rest for 15-30 minutes. Form the dumpling mixture and fry it in butter lard on both sides.

Step 4

Sprinkle in hot vegetable stock with chopped chives and serve.