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1
Wash the potatoes and place in a small saucepan.
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2
Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat.
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3
Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender.
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4
Drain.
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5
Peel potatoes while they are still warm.
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6
(Not too hot, or you might burn your hands.)
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7
Place the peeled potatoes in a ricer over a small bowl and push through.
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8
Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it.
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9
You can mash the potatoes by hand, but the dumplings won't be as fluffy.
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10
Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes.
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11
Mix well to combine.
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12
Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.
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13
Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each.
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14
Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet.
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15
Set aside.
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16
In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots and parsley.
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17
Bring to a boil and boil for 10 minutes.
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18
Turn off the heat and cover to keep warm.
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19
Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat.
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20
Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them.
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21
Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet.
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22
Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.
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23
Heat the beef-chicken stock over medium-high until simmering, over medium-high heat.
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24
Using a ladle, carefully place the dumplings into the simmering stock.
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25
Simmer dumplings for 3 to 5 minutes.
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26
Serve immediately since the dumplings are fragile.
