This is a simple, hearty soup that can be a whole meal if you like. Some fresh buttered bread would go well, though the dumplings were carb enough for me. At least Indu thought so.
- Mix the flour with sensible proportions of mustard powder, onion salt, baking powder, grated cheese and eggs.
- Mix to form a stiff dough. Add a little water and then mix with oiled hands, so the dough is really really soft.
- Heat a little butter, add the onions. Fry till transparent.
- Add the stock. Bring to the boil. Add the bay leaf.
- Roll the dough into 1 – 1.5 inch balls and drop carefully into the liquid.
- When done, add all the vegetables and the pasta.
- Nudge the dumplings a bit. They should float to the surface and bob around.
- Bring to the boil again, then cover and simmer for 7 – 10 minutes. [calculate your pasta time accordingly]
- Check one dumpling to see if it has absorbed the liquid. It shouldn’t be bready inside.
- If so, adjust the seasoning, take off the heat and serve with hot buttered toast and grated parmesan cheese.
And oh! I added a liberal dose of chilli flakes. :D Feel free to do so yourself!