semolina dumpling soup

Ingredients for 3 servings:

• 250 g beef bones (soup bones)
• 150 g beef
• 1 bunch of soup vegetables
• 1 clove(s)
• 1 bay leaf
• 1 ½ liters of water
• 60 g butter
• 120 g durum wheat semolina
• 2 eggs
• nutmeg
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

The semolina dumplings are best prepared first, as they need to simmer for an hour after cooking. Mix the butter, eggs, semolina, nutmeg, and salt together, then let stand for an hour. I deliberately don’t specify the amount of salt and nutmeg, as I decide how much of each to add myself according to taste. For the soup, bring the washed beef bones, meat, and vegetables to a boil in 1 1/2 liters of water. After 1/2 hour, add the clove, bay leaf, and salt, and let simmer for another 45 minutes, longer than boiling. This keeps the broth clear. Skim off the skin occasionally. Then strain the soup. Remove the boiled bones, dice the beef, and return it to the soup. Using two teaspoons, scoop out dumplings from the semolina dumpling dough, add them to the soup, and let them simmer until tender. If you like, you can add more vegetables to the soup or leave them out, depending on your preference.