Semolina dumpling soup

Name: Semolina dumpling soup
Ingredients: 2500 ml water; 1.2 kg free-range chicken (cut into pieces); 1 teaspoon salt; 2 carrots (200 g); 1 medium onion (150 g); 1 parsnip (150 g); 1 small celeriac (300 g); 2 bay leaves; 2 tomatoes (250 g); 15 g parsley; 15 g butter; 2 eggs; 100 g semolina; 1/4 teaspoon salt

Soups - Semolina dumpling soup by Izabela D. - Recipia

For semolina dumpling soup, the semolina is gradually mixed in, and the dumplings simmer for ten minutes. The chicken and vegetables make a clear broth, and the dumplings, made with butter and eggs, turn out soft but hold their shape when you lift them with a spoon; the parsley goes in right at the end. I serve it in a bowl with plenty of broth and save one dumpling for every spoonful. Preparation: 20 minutes. Cooking: 55 minutes. Total time: 75 minutes. Servings: 6. Approximately 370 kcal and 32 g protein per serving.

Ingredients

For the soup

2500 ml water
1.2 kg free-range chicken (cut into pieces)
1 teaspoon salt
2 carrots (200 g)
1 medium onion (150 g)
1 parsnip (150 g)
1 small celeriac (300 g)
2 bay leaves
2 tomatoes (250 g)
15 g parsley

For the dumplings

15 g butter
2 eggs
100 g semolina
1/4 teaspoon salt

Preparation

1. Put the chicken and 1 teaspoon of salt in a pot with 2500 ml water. Peel and chop the carrots, onion, parsnip and celeriac, then add them along with the bay leaves. Bring to a boil, lower the heat and simmer gently for 45 minutes, until the meat comes easily away from the bone. 2. Beat the butter with the egg yolks until creamy. Gradually mix in the semolina. Beat the egg whites with 1/4 teaspoon of salt until foamy, then fold them into the semolina mixture. 3. Remove the chicken from the pot. Chop the tomatoes and add them to the soup along with spoonfuls of the dumpling mixture. 4. Cook for 10 minutes, until the dumplings puff up and hold together. Finely chop the parsley and sprinkle it over the soup at the end.

Notes

Semolina contains gluten, eggs are allergens, and butter contains dairy. The broth and chicken keep in the fridge for up to 3 days; store the dumplings separately so they don’t absorb all the liquid. A larger chicken or thicker-cut pieces may need another 10-15 minutes, until the meat comes easily away from the bone. Fresh chicken has a neutral smell; you can skim off the foam at the beginning with a spoon for a clearer broth. If the tomatoes are sour, choose well-ripened ones rather than adding more salt. Compared with a simple clear chicken soup, the dumplings make this more filling; serve with fresh bread.