Melt the butter in the pan. Add milk and bring to the boil briefly. Pour semolina into the milk and stir with a whisk until a dough (rather crumbly consistency) is formed. Take the pot off the hob. Wait a few minutes until the dough has cooled down a bit. Now add the parsley to the batter. Season to taste with salt and pepper. Add the eggs and knead in the dough. Now form small balls that should be cooked in the hot broth for about 5 minutes.
Variants:
- The dumplings can be prepared with a wide variety of herbs.
- A small piece of feta cheese can also be incorporated, e.g. for a tomato soup.
- Halve the dough made. Add a tablespoon of green pesto to the first half and a spoon of red pesto to the other. Make a small ball each, press both together and carefully shape into a dumpling. Then proceed as described. Looks great in a tomato essence.
Ingredients
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