Semolina Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 40 g butter
- 1 egg (s), large
- salt
- some nutmeg
- 80 g semolina
- 250 ml meat broth
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Beat the butter until foamy. Mix in the egg, salt and nutmeg. After and
- after stirring in enough semolina to make a malleable dough, let it rest for 1 hour in a cool place.
- In the meantime, bring a good 2 liters of water to the boil, season with salt. Prick the dough with a not too large tablespoon and place it in the gently simmering water. Let them steep for about 20-25 minutes until they are cooked through.
- Do not put in too many dumplings at once (they open up to twice the size). Place the drained dumplings in hot meat stock and serve sprinkled with chopped parsley.
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