Semmel & Pretzel Crossover Knödel Soup

Cut the Semmel rolls into small cubes and place them in a large mixing bowl. Add the crushed pretzels to the bowl. The salty pretzel fragrance will start to permeate the air.

Warm the milk in a small saucepan until just simmering. Pour the warm milk over the Semmel and pretzel mixture. Let it soak for about 10 minutes until the bread is softened and has absorbed most of the liquid.

While the bread is soaking, melt the butter in a pan over medium heat. Sauté the finely chopped onion until softened and translucent, about 5 minutes. This will infuse a subtle sweetness into the Knödel.

Add the sautéed onions, chopped parsley, and lightly beaten egg to the soaked Semmel and pretzel mixture. Season with nutmeg, salt, and pepper. Mix everything thoroughly until well combined. The mixture should be moist but not overly wet.

Gradually add the all-purpose flour to the mixture, mixing until just combined. Be careful not to overmix, as this can make the Knödel tough. The dough should be easily formable.

Bring the vegetable broth to a simmer in a large pot. Add the sliced carrots, celery, and bay leaf to the broth. This creates the flavor base for your soup.

Wet your hands slightly. Take a portion of the Knödel mixture (about 2 tablespoons) and gently form it into a round dumpling. Repeat with the remaining mixture. Be sure not to handle the dough too much, or it will become tough.

Carefully drop the Knödel into the simmering vegetable broth. Do not overcrowd the pot; you may need to cook them in batches. The Knödel will initially sink to the bottom, but they will rise to the surface as they cook.

Simmer the Knödel in the broth for about 15-20 minutes, or until they are cooked through and slightly firm to the touch. The outside of the dumpling should be a beautiful golden-brown.

Remove the bay leaf from the soup. Ladle the Semmel & Pretzel Crossover Knödel Soup into bowls and serve hot. Garnish with fresh parsley, if desired. Enjoy the warmth and depth of flavor!