Clear Broth with Semolina Dumplings

Boil the marrow bones and leek with water in a suitable saucepan (approx. 20 minutes). Then strain the broth through a fine-meshed sieve.

Cut the carrot and celery into small pieces or cubes and add. Cook for another 10 minutes until the vegetables are not too soft at all. Season with salt, pepper and grated nutmeg.

For the semolina dumplings, bring milk, butter and salt to a boil in a saucepan. Take the saucepan off the stove and stir in the semolina. Continue cooking, stirring constantly (as with pudding). Let cool a little and then stir in the eggs until you get a smooth mixture. Finally, mix in the finely chopped parsley (chives rolls are also suitable!).

Shape the dumplings with 2 teaspoons and add to the simmering soup.

The dumplings are ready when they float on the surface.