Briefly sauté the freshly finely chopped parsley leaves and onion in a small amount of oil (colorless).
Stir the veal meat and soft butter together, add the onion-parsley mixture, mix well. Fold in egg (*), season with lemon zest and nutmeg (freshly grated) and season strongly with salt and freshly ground pepper.
Bring the beef broth to a boil and cut small dumplings with two teaspoons into the gently boiling clear soup. The Brätnockerl two to three min pull and then the soup with freshly finely chopped chives arrange.
(*) Depending on the consistency, add a little breadcrumbs.
Our tip: Always use fresh chives if possible!
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