Put water in a saucepan (preferably a pressure cooker). Add meat. Remove the ends of the leek, cut it in half lengthways and wash well. Peel and quarter the celery. Peel the carrots and cut into large pieces. Then add the vegetables to the meat in the water and bring everything to a boil and cook for at least an hour over medium heat.
While the meat is cooking, prepare the semolina dumplings. To do this, slowly bring the milk with the butter, nutmeg and 1 teaspoon of salt to the boil. Scatter in the semolina and stir until a solid mass is formed. Take the saucepan off the heat and stir in the eggs one by one. Put the mixture aside to cool.
Remove the meat from the pot and cut into bite-sized pieces. Also remove the vegetables from the soup water: Pour the soup water through a fine sieve so that a clear broth is created. Press the cooked celery through a fine sieve with a spoon and pour it back into the soup water. Cut the leek and carrots into small slices and also add them back to the soup.
Bring the soup to the boil again, add stock cube and 2 teaspoons of salt.
Take out a teaspoon of the dumpling mixture and shape into small balls with moistened hands. The mixture makes about 80 dumplings. Then immediately add them to the boiling broth and let them steep until they float to the surface.
Cook soup noodles in salted water according to the instructions on the packet, drain in a sieve and place in a bowl so that everyone can portion the noodles themselves on their plate. Good Appetite!