German-Style Dumplings in Broth from Soups and Stews by The Editors of Saveur

Ingredients

• 1½ cups all-purpose flour
• 2 tbsp. durum wheat (semolina) flour
• 1 tbsp. canola oil
• 1 small yellow onion, finely chopped
• ½ tsp. canola oil
• 3 eggs, lightly beaten
• Kosher salt
• freshly ground black pepper
• Freshly grated nutmeg, to taste
• ¼ small yellow onion, finely chopped
• 2 eggs, lightly beaten
• ¼ cup finely chopped celery
• ¼ cup finely chopped carrot
• 6 cups chicken stock
• 3 oz. ground veal
• 3 oz. ground pork
• 3 oz. ground beef
• 2 tbsp. finely chopped fresh flat-leaf parsley
• 2 tbsp. heavy cream
• 2 tbsp. finely chopped cooked spinach
• ¼ cup finely chopped fresh flat-leaf parsley
• 1½ oz. bacon, finely chopped