Spring vegetable soup with drop dumplings

Prepare the ingredients. Here's what's coming to your plate – a light vegetable soup with drop dumplings and fresh parsley; prepare your ingredients in advance so the work goes smoothly 🥣🔥

Prepare the carrot. Peel the carrot and cut it into small dice.

Chop the parsley. Finely chop the parsley.

Sauté the vegetables. Melt the butter in a pot over medium heat and briefly sauté the carrot and peas for about 2–3 minutes.

Cook the base. Pour in the broth (bouillon dissolved in water), season with salt and pepper, and simmer over low heat for about 5 minutes, until the vegetables are slightly tender.

Prepare the drop dumplings. In the meantime, mix the egg with medium-ground flour in a bowl to make a smooth batter for the drop dumplings; optionally add a little parsley.

Cook the drop dumplings. Drop the batter through a fork into the gently simmering soup and cook for another 2–3 minutes, until the dumplings float to the surface.

Finish the soup. Finally, add the chopped parsley.

Serve. Serve warm 🍽️✨