Sweat finely chopped onion, carrots and celery in a saucepan with butter, add parsley. Deglaze with broth and simmer.
Beat the eggs with the truffle butter, salt and nutmeg until frothy and slowly add the semolina. The aim is to create a smooth mass that must be processed immediately. Form dumplings from the dough with 2 teaspoons and add to the simmering broth.
The truffle dumplings are done after about 20 minutes. Then season the broth with salt, pepper and sugar. Arrange 3 dumplings with broth in the plate and grate fresh truffle over them.
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