in Soup Recipes

Beef soup with semolina dumplings

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Ingredients for 4 servings:

  • 1 liter beef broth
  • 30 g butter
  • 65 g semolina (soft wheat semolina)
  • 1 egg(s)
  • salt and pepper
  • 1 pinch of marjoram
  • 1 bunch of chives, cut into rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

To make the dumplings, whisk the butter in a bowl until fluffy. I always use a flat whisk. Stir in the semolina, salt, egg, and pepper along with the marjoram and mix well. Let stand for another 15 minutes and season again (otherwise it might become bland). Heat the beef broth. Using two teaspoons, scoop out small dumplings from the semolina dough and drop them into the hot broth. The dumplings must be really small, as they will expand and expand in the broth. Turn the heat down to low and cover. Let simmer for 20 minutes (the dumplings will then float to the top). Ladle into soup bowls and sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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