Summary

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

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Instructions

1. 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.
2. 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.
3. Pour the soup into deep plates and sprinkle with chives.
4. If you like, you can add 50 g of grated Emmentaler cheese to the dumpling dough, for delicious, hearty cheese dumplings!