Königsberger Meat Dumplings by Eva Luise Köhler

Soak the bread roll, then squeeze it well.

Sauté the onion cubes, then briefly fry the soaked bread in the hot frying pan, add the freshly chopped parsley leaves, mix everything together.

Add the onion-parsley-semolina mixture to the minced meat and knead well with cayenne pepper, salt, egg, the pressed garlic clove and pepper. Now, with wet hands, form meat dumplings about the size of tennis balls.

Bring the clear soup with the white wine to a boil, pour in the meat dumplings and simmer gently for about twenty-five minutes until they are cooked.

Then remove the meat dumplings from the clear soup and reduce the clear soup on high heat. Add the juice of one lemon and capers to the reduced clear soup and fold in the half-stiff whipped cream.

The cooked meat dumplings repeatedly in the sauce form and a few min on low heat pull.

Serve with boiled potatoes.

It does not always have to be caviar – a little bit modified, especially the anchovies were left out. Matter of taste…

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