in Soup Recipes

semolina dumpling soup

updated

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Ingredients for 4 servings:

  • 1 bunch of parsley
  • 60 g butter, melted
  • 2 eggs
  • 100 g semolina (durum wheat)
  • 1 pinch of nutmeg
  • some salt
  • 1 ½ liters meat broth, homemade or instant

Instructions

Working time approx. 20 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Schwemmgniedlassubm mid Bäiderla

Wash the parsley and spin dry. Finely chop half, remove the stems from the other half and set aside. Mix the butter, eggs, and finely chopped parsley. Slowly stir in the semolina; the mixture should be firm to the touch. Season with salt and nutmeg, and let it swell for 15 minutes. Meanwhile, bring the meat broth to a boil. Using a teaspoon, scoop out dumplings from the dough, place them in the boiling broth, and simmer gently for about 15 minutes. Remove the pan from the heat, let stand for another 10 minutes, and serve sprinkled with parsley.

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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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