Clear Soup with Semolina Dumplings

From Unknown

Forked from Recipe via austria.info / TheMealDB

Original recipe

Miscellaneous

Prep

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Cook

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Total

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Serves

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Method

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Ingredients

Units

Semolina — 120 g

Butter — 60 g

Egg — 1

Salt — Pinch

Nutmeg — Pinch

Oil — Splash

Beef Stock — 1 l

Parsley — Chopped

Method

Step 1

Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.

Step 2

Add in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes.

Step 3

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more).

Heat a generous quantity of salted water in a large pan. Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally.

The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.