Knead flour, egg, a pinch of salt and a little water into a smooth pasta dough. Add a little oil to make the dough more velvety. Cover and let rest briefly.
Meanwhile, fry the finely chopped onion in hot clarified butter.
Add the finely weighted or minced leftover roast, fry and season with salt, pepper, nutmeg and freshly chopped parsley.
Stir in the egg and immediately remove from the heat. Allow mixture to cool.
Meanwhile, roll out dough thinly and cut in two.
Form small balls from the meat mixture and place them at regular intervals on one half of the dough. Brush the spaces in between with a little water. Carefully place the second half of the dough on top, press firmly into the spaces and cut out round or rectangular shapes as desired. Press ends firmly again.
Bring soup to a boil and cook meat fritters in it for about 5 to 8 minutes.
Before serving, sprinkle the soup with chopped chives.
Preparation Tip:
The meat doughnuts can also be cooked in salted water, which keeps the soup clear if the doughnuts burst.
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