Cheese and Bacon Semolina Dumplings

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	45 mins
Course	Soup
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Dice the bacon very small and fry in a saucepan until crispy. Add milk and butter and heat. Dissolve the processed cheese corner in it. Add semolina and stir with a wooden spoon until the mixture loosens from the bottom of the pot. Stir in 1 egg and remove the pan from the stove. Let cool down for about 10 minutes.
In the meantime, chop the parsley very finely and add to the cooled mass together with the second egg. Season with pepper and nutmeg.
Cut off small cams with 2 teaspoons (they will double the size) and place in boiling salted water or, better still, in boiling meat broth. Do not boil or they will disintegrate.
Let it steep for about 10 minutes and either let it cool down on a tray and freeze or add it directly to the hot soup and serve immediately.
The dumplings can also be stored in the refrigerator covered with meat stock for up to 3 days.

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.