Pea soup with lots of semolina dumplings

Ingredients for 8 servings:

• 1 kg beef leg slice(s)
• 2 liters of water
• 1 bunch of soup vegetables
• 4 stock cubes
• 750 ml milk
• 250 g durum wheat semolina
• 30 g butter
• 3 eggs
• 1 kg peas, frozen
• 1 bunch parsley, flat
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 30 minutes

Grandma’s way

Bring the beef shank slices to a boil with 2 liters of cold water, the finely diced vegetables, 1 teaspoon of salt, and the stock cubes, then simmer over low heat for 2 hours. Then remove the shank slices and set aside. Meanwhile, bring the milk to a boil in a saucepan with the butter, 1 teaspoon of salt, and freshly ground nutmeg, then set aside. Sprinkle in the durum wheat semolina, stir until smooth, and heat on the stovetop for about 1 minute. Then transfer the hot dumpling to a bowl and beat in the eggs using the dough hook of a hand mixer. Using 2 teaspoons, form small dumplings from the mixture and let them simmer in the hot beef broth for 5 minutes. At the same time, cook the frozen peas in the broth. Now remove the meat from the bones, cut into bite-sized pieces, and add to the soup. Finally, sprinkle the finely chopped parsley over the top.