Melt the butter and mix with the nutmeg, half of the parsley and eggs. Then stir in the semolina to make a firm dough and let stand for 10-15 minutes to swell.
Bring the meat stock to the boil, use a teaspoon to remove small dumplings from the semolina and place in the simmering stock. Let the “Schwemmkniedla” boil gently for about 10-15 minutes, then switch off the stove. Pour a cup of cold water into the broth so that it no longer boils, then float the Kniedla again and become really loose. Let it steep for another 10 minutes. Just before serving, sprinkle the remaining parsley into the soup.
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