Wedding soup with cheese semolina dumplings

Ingredients for 4 servings:

• 500 ml milk
• 160 g durum wheat semolina
• 1 pinch of salt
• 1 pinch of nutmeg
• 2 eggs
• 2 tbsp hard cheese, grated
• Fat for frying
• 1 ½ liters vegetable broth
• Chives for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Pour the milk into a saucepan and bring to a boil. Stir in the durum wheat semolina, season with salt and nutmeg, and cook until thickened. Remove the semolina from the heat, allow to cool slightly, and then vigorously beat in the eggs. Mix in the grated hard cheese and allow the semolina to cool completely. Bring salted water to a boil in a saucepan. Use two teaspoons to scoop out dumplings from the semolina and cook them in the salted water for 5-6 minutes until cooked through. Remove the semolina dumplings from the salted water, drain well, and fry half of the dumplings in the floating fat until golden brown. Heat the vegetable stock, ladle the hot semolina dumplings into soup bowls, sprinkle with freshly chopped chives, and serve immediately.