Sage Soup with Bread Dumplings

A bean recipe for every taste:

For the soup, heat the vegetable soup with herbs and garlic and steep for 15 min. Remove the herbs and garlic, season the clear soup with salt and freshly ground pepper.

Cut the rolls into thin slices, soak in the milk, then squeeze well.

Knead the rolls with the eggs, half of the savory and the onion. Season with salt and a pinch of nutmeg.

Using a tablespoon of the mixture, cut out a small mass of each and twist into small dumplings with wet hands.

Heat olive oil and fry the bread dumplings in it for about 5 minutes, turning several times to the other side.

Divide the vegetable soup evenly among 4 soup plates and arrange the dumplings in them.

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