Semolina dumplings with parsley

Ingredients for 1 servings:

• 2 tbsp butter
• 250 ml milk
• 100 g durum wheat semolina
• ½ pack of parsley, frozen
• e.g. salt and pepper
• 2 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

delicious soup garnish with other variations

Melt butter in a saucepan. Add milk and bring to a boil briefly. Add semolina to the milk and stir with a whisk until a dough forms (a rather crumbly consistency). Remove the pan from the heat and wait a few minutes until the dough has cooled slightly. Now add the parsley to the dough. Season with salt and pepper. Add the eggs and knead into the dough. Form small balls, which should cook in hot broth for about 5 minutes. Variations: The dumplings can be prepared with a variety of herbs. You can also add a small piece of feta cheese, e.g., for a tomato soup. Halve the dough. Add a tablespoon of green pesto to the first half and a spoonful of red pesto to the other. Make each small ball, press the two together, and carefully form a dumpling. Then proceed as described. Looks great in a tomato sauce.