Clear Soup with Semolina Dumplings

Name: Clear Soup with Semolina Dumplings
Yield: 3
Ingredients: 60 g Butter; 1 Egg; pinches Salt; dashes Vegetable Oil; 120 g Semolina; Parsley; 1 l Beef Stock; pinches Nutmeg

Media

Contains allergens

LecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein16 %14 g
Carbs37 %33 g
Fat48 %19 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	355 kcal	87 kcal
Protein	14 g	3.4 g
Carbs	33 g	8 g
Fat	19 g	4.6 g

One serving is about 410 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty31/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - Austria

Ingredients

60 g Butter
1 Egg
pinches Salt
dashes Vegetable Oil
120 g Semolina
Parsley (Chopped)
1 l Beef Stock
pinches Nutmeg

Instructions

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.