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Austrian Semolina Dumpling Soup

Name: Austrian Semolina Dumpling Soup
Total time: 40 min
Yield: 2 servings
Cuisine: Austria
Ingredients: 120g semolina; 60g unsalted butter, softened; 1 egg; Pinch of salt; Pinch of ground nutmeg; 1L quality beef stock; Handful chopped fresh parsley

Comforting clear beef broth bobbing with light, fluffy, buttery semolina dumplings and fresh parsley.

40 min serves 2 Easy

Ingredients

120g semolina500g

60g unsalted butter, softened250g

1 egg6 pack

Pinch of salt750g

Pinch of ground nutmeg40g

1L quality beef stock10 pack

Handful chopped fresh parsley25g

Method

Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.
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.
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.
Remove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.
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.

Cost to cook

serves 2 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £19.00 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£23.12 est. · serves 2

Method

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

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.

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.

Remove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.

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.