German cuisine · Soups & Stews

Semolina Dumpling Soup

Soft semolina dumplings made from butter, egg and durum wheat semolina simmer in a clear beef broth and are served with chives.

Ingredients · for 4 servings

• 60g soft butter
• 1 egg
• 120g durum wheat semolina
• 1 pinch nutmeg
• 1.5L strong beef broth
• 1 bunch chives
• Salt, pepper

Instructions

1. Beat the soft butter with a pinch of salt and the nutmeg for 3–4 min. until foamy and noticeably lighter in colour.
2. Stir in the egg, then work in the semolina in two batches until a soft mixture that just holds its shape forms.
3. Cover and let the mixture rest at room temperature for 30 min. to swell – only then will the dumplings hold together while cooking.
4. Bring the beef broth to a boil in a wide pot, then reduce to a gentle simmer; it must not bubble hard.
5. Using two dampened teaspoons, shape dumplings, slide them into the broth and let them poach, covered, for 15–18 min. until puffed up and no longer glassy inside.
6. Season the soup with salt and pepper, ladle into deep bowls and serve generously sprinkled with chive rings.