Simple soup with fried dumplings

Ingredients:

• 2 large baking potatoes (about 800 g)
• 55-85g diced ham (grind in a food processor to make 1/3 cup)
• 2 teaspoons of salt
• 1/2 tbsp. grated parmesan
• 2 lightly beaten category CO eggs
• 2 tbsp (30 g) butter
• 1/4 tsp. grated nutmeg
• 1 cup wheat flour
• 2.5 cups low-sodium beef broth
• 2 cups low-sodium chicken broth
• 1.5 cups of water
• 1 cup diced onion
• 1 cup peeled and sliced ​​carrots
• 1/2 cup frozen peas
• 1 tbsp chopped fresh parsley leaves
• 6 tablespoons of vegetable oil

Preparation:

1. Wash the potatoes and place them in a small saucepan. Cover with cold water, add a teaspoon of salt, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30-35 minutes, until the potatoes are tender. Drain.
2. Peel the potatoes while they're still warm, but not too hot to avoid burning your hands. Place the peeled potatoes in a potato masher, set it over a small bowl, and press the potatoes through the holes in a colander into the bowl underneath. Alternatively, use the back of a spoon or a rubber spatula to press the potatoes through the holes in a colander into the bowl underneath. You can mash the potatoes by hand, but this will make the dumplings less fluffy.
   
   Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining teaspoon of salt to the mashed potatoes. Mix well.
3. Line a baking sheet with paper towels and place flour in a small bowl.
   
   Roll the potato mixture into small balls, each about 2 heaping teaspoons. Dredge each dumpling in flour, shake off any excess, and place on the prepared baking sheet.
4. In a 6-quart soup pot, combine the beef broth, chicken broth, water, onion, carrot, peas, and parsley. Bring to a boil and simmer for 10 minutes. Turn off the heat and cover the pot to keep the contents warm.
5. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Add 1/3 of the potato dumplings, leaving enough room to turn them. Fry the dumplings on all sides for 6-8 minutes, until golden brown, and transfer to a paper towel-lined plate or baking sheet. Continue frying the remaining dumplings, using 2 tablespoons of oil for each batch.
   
   Heat the chicken and beef broth over medium-high heat until it reaches a simmer. Using a ladle, carefully lower the dumplings into the simmering broth. Cook for 3-5 minutes, as the dumplings are very tender. Serve immediately.