Baden Semolina Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large egg (s)
- 60 g semolina (durum wheat semolina)
- 40 g butter, soft
- 1 ½ liter meat broth
- some chives (freshly chopped or frozen)
- salt
- nutmeg
Print Recipe
Pin Recipe Instructions
- Beat the softened butter until foamy. Stir in egg and semolina, season with salt and nutmeg and let the dough stand for about 1 hour.
- Bring the broth to a boil. Shape oval dumplings with 2 teaspoons and add them directly to the boiling meat stock. Immediately close the pot with a lid and let the dumplings simmer over low heat in the simmering broth for about 10 minutes.
- Pour the soup into deep plates and sprinkle with chives.
- If you like, you can add 50 g of grated Emmentaler cheese to the dumpling dough, for delicious, hearty cheese dumplings!
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