Augsburg semolina dumpling soup with vegetables

Ingredients for 4 servings:

• 500 g chicken giblets, frozen
• 800 g water
• 2 tbsp, leveled salt
• 60 g carrot(s)
• 1 piece(s) celery
• 1 piece(s) leek
• ½ m.-sized onion(s)
• 1 small bay leaf
• 1 clove(s)
• 1 medium-sized garlic clove(s)
• 5 allspice berries
• 250 g whole milk
• 120 g semolina
• 20 g smoked bacon, lean
• 30 g butter
• 2 eggs, size M
• 1 tsp, levelled white pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp baking powder
• 60 g carrot(s)
• 50 g leaf spinach, alternatively chard
• 1 ½ liters of frying oil, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

A hearty chicken broth with plenty of semolina dumplings and vegetables.

Thaw the chicken giblets, rinse, and boil in plenty of water for 3 minutes. Drain and rinse again. For the mirepoix, wash or peel the vegetables and chop them finely. For the bouquet garni, detach both ends of the garlic and lightly crush them in the skin. Crush the allspice berries as well. Cover the mirepoix with the water, salt, chicken giblets, and bouquet garni and simmer for 1 hour. Meanwhile, bring the milk to a boil and stir in the semolina. Continue stirring until a ball forms. Remove the pan from the heat and let the semolina ball cool in a bowl. Finely dice the bacon and fry in the butter until fragrant. Stir the eggs, bacon bits, butter, pepper, nutmeg, and baking powder into the batter. Let the batter rest for 20 minutes. Heat the frying oil to 160 degrees Celsius. Using 2 teaspoons, form small dumplings and place them on an oiled plate. Add the dumplings in 2 batches to the hot frying oil and fry for about 15-20 minutes until light yellow. Remove with a slotted spoon, drain well, and place in simmering, lightly salted water. Cook for about 30 minutes until tender (take a sample!). In the meantime, strain the stock and discard the solids. Season the stock with salt and pepper. Wash the spinach, separate the stalks from the leaves, and use them. Halve the leaves lengthwise and crosswise. Cut a 40mm long piece from a carrot, wash, peel, and cut into strips using a vegetable peeler. Bring the stock to a boil, add the vegetables, and simmer for a further 3 minutes. Serve with the soft, drained dumplings and enjoy.