Roro's semolina dumpling soup

Ingredients for 4 servings:

• 60 g butter, soft
• 130 g semolina, durum wheat semolina
• 2 eggs
• some salt
• some pepper, white/black, freshly ground
• some nutmeg
• tsp marjoram, just enough to taste
• Chives, amount as desired, for sprinkling
• 2 liters of vegetable broth, for cooking the dumplings
• possibly carrot(s), sliced

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

Beat the softened butter with a whisk until smooth. Stir in the two eggs. Add the semolina and stir into a dough. Season to taste with salt, white or black pepper, nutmeg, and marjoram. Let the semolina dumpling dough rest for 15 minutes. In the meantime, boil plenty of stock (so the dumplings can float freely) and bring to a boil. Using a teaspoon, scoop out “dumplings” from the dough and add them to the boiling stock. Let them simmer over low heat for about 20-25 minutes. Tip: Cook carrot slices in the stock—not only healthy, but also very decorative. Makes about 15 semolina dumplings.