250 g of ground beef or veal, finely chopped
2 tablespoons of butter
1/2 clove of minced garlic
1/2 tablespoon of grated lemon zest
2 eggs
1 cup of breadcrumbs
2 tablespoons of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of black pepper
2 liters of beef broth (use bouillon tablets)
250 g of ground beef or veal, finely chopped
2 tablespoons of butter
1/2 clove of minced garlic
1/2 tablespoon of grated lemon zest
2 eggs
1 cup of breadcrumbs
2 tablespoons of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of black pepper
2 liters of beef broth (use bouillon tablets)
Beat the ground beef with butter, garlic, and lemon zest
Add the eggs and beat well
Add the breadcrumbs and beat again
Let it rest at room temperature for about 1 hour
Shape into small dumplings
Bring the beef broth to a boil
Add the dumplings
Cover the pot and reduce heat
Simmer for 10 minutes
Serve 6 portions.
