Summary

Ingredients

• 60 g butter, soft
• 130 g semolina, durum wheat semolina
• 2 egg (s)
• a bit salt
• some pepper, white / black, freshly ground
• some nutmeg
• TL marjoram, scarce - depending on your taste
• Chives, amount as desired, for sprinkling
• 2 liters vegetable stock, for cooking the dumplings
• possibly carrot (s), sliced

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Instructions

1. Beat the softened butter with the whisk until smooth. Mix in the two eggs. Add semolina and stir into a batter.
2. Season to taste with salt, white or black pepper, nutmeg and marjoram.
3. Let the semolina dumpling swell for 15 minutes.
4. In the meantime, add plenty of broth (so that dumplings can easily swim) and bring to the boil.
5. Using a teaspoon, cut off the dumplings from the dough and add to the boiling broth.
6. Let it steep for about 20-25 minutes over a mild heat.
7. Tip: Cook carrot slices in the broth - this is not only healthy, but also very decorative.
8. Makes about 15 semolina dumplings