Semolina Dumpling Soup with Winter Truffle

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 74 kcal


  • 1 liter Mushroom broth from the glass
  • 1 Onion
  • 1 Carrot
  • 100 g Fresh celery
  • 1 Sprig of parsley
  • Salt
  • Pepper
  • Sugar
  • Butter
  • 3 Eggs
  • 250 g Durum wheat semolina
  • 3 tbsp Truffle butter
  • 0,25 tsp Salt
  • 2 Msp Freshly grated nutmeg
  • 1 Winter truffle


  • 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.


Serving: 100gCalories: 74kcalCarbohydrates: 3.3gProtein: 0.8gFat: 6.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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