Beef Soup with Semolina Dumplings

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

For the dumplings, stir the butter in a bowl with a whisk until frothy. I always do this with a flat whisk, it`s such a flat whisk. Work in semolina, salt, egg and pepper with marjoram and mix well. Let stand for another 15 minutes and season to taste again (otherwise it might become bland).
Heat the beef soup. Cut small dumplings from the semolina dough with the help of two teaspoons and let them slide into the hot stock. The cams need to be really small because they`ll pop up in the broth and get bigger.
With the stove turned down and the lid closed, let it simmer for 20 minutes (the cams then float up). Fill into soup bowls and sprinkle with chives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.