Ingredients:
30 g butter or 30 g margarine
1 eggs
60 g semolina
salt
pepper
1 teaspoon parsley, freshly chopped or 1/2 teaspoon dried parsley
1 dash nutmeg
4 cups beef broth or 4 cups chicken broth
Directions:
Cream butter, add semolina, egg and seasonings.
Let rest for 15 minutes.
Bring stock to a boil, reduce heat to medium.
Roll the dough in small balls and drop them into the stock.
The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully.
Let simmer for 20 to 30 minutes.
Servings: 4
Time preparation: 25 min.
Time total: 55 min.