Spinach and cheese dumplings in broth

Ingredients for 4 servings:

• 1 onion(s)
• 2 tsp rapeseed oil
• 150 ml milk
• 80 g spinach, frozen
• 60 g wheat semolina
• 30 g Parmesan, grated
• 1 egg(s)
• salt and pepper
• nutmeg
• 800 ml broth, e.g. beef broth, vegetable broth, asparagus broth

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

in asparagus soup, beef broth, vegetable broth, very tasty

Prepare approximately 800 ml of stock, whatever you have on hand: vegetable stock, beef stock, asparagus stock, or similar. Peel the onion, dice it, and sauté it in hot oil until translucent, then deglaze with milk. Add the frozen spinach and let it thaw. Add the semolina, stirring constantly until a firm dough forms. Let the mixture cool slightly. Stir the grated Parmesan cheese and egg into the dough. Season to taste with salt, pepper, and nutmeg. If the dough is too sticky, add a little more semolina. Using wet hands or two teaspoons, form small dumplings, gradually add them to the hot stock, and let them simmer for about 10 minutes. They taste delicious as a garnish in asparagus soup or other broth.