Miniature Spinach and Cheese Knödel in Brown Butter Broth

**Prepare the Spinach:** In a large pot, bring lightly salted water to a boil. Add the spinach and cook for 1-2 minutes until wilted. Drain the spinach in a colander and run cold water over it to stop the cooking process. Squeeze out as much excess water as possible and finely chop. This is crucial for preventing soggy knödel.

**Soak the Bread:** In a mixing bowl, combine the cubed bread and milk. Let it soak for about 10 minutes, until the bread is softened. Use a fork to mash the bread into a paste.

**Combine the Ingredients:** In the same bowl, add the chopped spinach, eggs, Parmesan cheese, Gruyere cheese, nutmeg, salt, and pepper to the bread mixture. Mix everything together thoroughly until well combined. The mixture should be moist but not overly wet. If it seems too wet, add a tablespoon or two of breadcrumbs.

**Form the Knödel:** Using slightly wet hands, roll the mixture into small dumplings, about 1 inch in diameter. Place them on a lightly floured plate.

**Prepare the Brown Butter:** In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn the butter. Remove the pan from the heat immediately.

**Cook the Knödel:** Bring the vegetable broth to a simmer in a large pot. Gently drop the knödel into the simmering broth, being careful not to overcrowd the pot. Cook for about 10-12 minutes, or until the knödel float to the surface and are cooked through. Use a slotted spoon to remove them from the broth.

**Assemble the Soup:** Divide the knödel evenly among bowls. Ladle the vegetable broth over the knödel. Drizzle each bowl with a generous spoonful of the brown butter.

**Garnish and Serve:** Garnish each bowl with freshly chopped parsley and serve immediately.