Cheese and bacon semolina dumplings

Ingredients for 8 servings:

• ¼ liter of milk
• 2 eggs
• 100 g soft wheat semolina
• 80 g bacon, streaky
• 1 corner(s) of processed cheese
• ½ bunch parsley
• 30 g butter
• pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

delicious soup garnish with guaranteed success

Finely dice the bacon and fry in a pan until crispy. Add the milk and butter and heat. Dissolve the cheese wedge in it. Add the semolina and stir with a wooden spoon until the mixture starts to pull away from the bottom of the pan. Stir in 1 egg and remove the pan from the heat. Let it cool for about 10 minutes. Meanwhile, finely chop the parsley and add it to the slightly cooled mixture along with the second egg. Season with pepper and nutmeg. Using 2 teaspoons, scoop out small dumplings (they will roughly double in size) and place them in boiling salted water or, better yet, in boiling meat broth. Do not boil, as they will fall apart. Let it stand for about 10 minutes, then either cool on a tray and freeze or add directly to the hot soup and serve immediately. The dumplings can also be kept covered with meat broth in the refrigerator for up to 3 days.