Grandma Mette's semolina dumpling soup

Ingredients for 6 servings:

• 500 g soup vegetables
• 2 tbsp vegetable broth, granulated
• 80 g noodles (soup noodles)
• 2 liters of water
• 200 g semolina (durum wheat semolina)
• ¼ liter of milk
• 20 g butter
• 1 m.-sized egg(s)
• Salt
• 1 pinch of nutmeg
• 1 tsp chives, finely chopped
• 1 tsp dill, finely chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

tastes good not only as a starter soup, but also as a main course with bread rolls

First, mix the egg with nutmeg, chives, and dill in a cup using a fork. Set this aside with the measured semolina. Then bring the milk to a boil with butter and salt. Remove the pan from the heat and quickly stir in the semolina. Make sure there are no lumps. Then add the egg mixture and mix everything until smooth. Set aside to cool and expand. Clean and chop the soup vegetables. Bring to a boil in a saucepan with the water and granulated stock and simmer for 15 minutes. In the meantime, use cold, moistened hands to form small dumplings from the semolina mixture. Once the soup has simmered for 15 minutes, add the noodles and cook until tender. Finally, add the semolina dumplings. After 30 seconds of boiling, remove the pan from the heat, cover, and let them simmer until cooked through. When they are done, they will float to the top. Season to taste and serve.