Baked Semolina Dumplings - Soup Insert

These baked semolina dumplings are one Suppeneinlage from the recipe book of my grandma. They are easy to do, but you should allow for a bit of time - as for all home-made soup inserts. The recipe gives about 100 small dumplings, which are also very suitable for freezing. Of course, if that's too much for you, you can halve the amount of ingredients.

Bring one liter of milk with salt and nutmeg, remove from the heat and stir in 500 g of durum wheat semolina. With the hand mixer in the still hot mass, stir 8 eggs and a bunch of chives or parsley. Allow the mass to cool slightly.

Heat plenty of oil in a large pan. From the mass, with wet hands form little dumplings and roast in hot oil until golden brown, turning it several times.

Drain the semolina dumplings well on a kitchen crepe. Put in boiling broth before serving and leave for about 10 minutes.

We like to eat the baked semolina dumplings mixed with liver dumplings, soup bisquits and soup vegetables in a good beef broth.

Semolina Dumplings for Soup (expand the description below the video to read comments) | March 2024