Clear Soup with Dumplings

A hearty soup that fills you with energy!

In a separate bowl, place the old bread cut into cubes, pour milk over it, and let it soak for about 15 minutes. Meanwhile, thoroughly wash the meat and remove any tendons and membranes. Dry it with a paper towel and cut it into smaller pieces. Then grind it finely in a home meat grinder.
Crack the eggs and separate the yolks from the whites. Beat the egg whites in a separate bowl until stiff peaks form. In a new bowl, using an electric mixer, beat the butter until fluffy and mix in the yolks. Add the soaked bread as well. Thoroughly wash the parsley, dry it, and chop it finely. Save a few sprigs for decoration.
To the mixture of butter, yolks, and bread, add the ground meat and cream, and season everything with salt, parsley, and nutmeg. Mix the ingredients well, then gently fold in the beaten egg whites.
With wet hands, shape the prepared mixture into dumplings. Then place a pot with clear chicken soup on the stove and wait for the soup to boil. Carefully drop each dumpling into the boiling soup with a spoon, then reduce the heat and simmer for about 10 minutes.
Once the soup is ready, serve it in deep bowls, garnish with parsley sprigs, and enjoy.

You can use pre-ground beef.