Light semolina dumplings poached and floated in a clear beef broth — a delicate, comforting starter finished with a sprinkle of fresh parsley.
Clear soup with semolina dumplings is a comforting European classic — light, fluffy little dumplings floating in a clear, savoury beef broth. Simple and soothing, it's the kind of elegant starter that warms you from the inside out.
Prep 20 min
Cook 15 min
Total 50 min
Medium
- 120g Semolina
- 60g Butter
- 1 Egg
- Pinch Salt
- Pinch Nutmeg
- Splash Oil
- 1 L Beef Stock
- Chopped Parsley
Preparation
- Bring the butter to room temperature, then beat in a bowl until creamed, and season with salt and a delicate pinch of nutmeg.
- Stir in the egg vigorously, then sprinkle over the semolina and mix until smooth. Cover and rest for 15–20 minutes.
- Using two spoons regularly dipped in hot water, shape dumplings from the paste, placing them on a lightly oiled board or plate to stand for a short while (this helps them rise).
- Heat a generous quantity of salted water in a large pan, drop in the dumplings, bring back to the boil, then reduce the heat and simmer gently for 10–15 minutes (do not boil), turning occasionally.
- Lift the dumplings out carefully and put them into the heated soup. Serve promptly, garnished with parsley or chives.
- The dumplings can also be cooked directly in the beef broth, though this dulls the soup's appearance slightly — and don't leave them sitting in the soup too long, as they'll soak it up and soften.
Tips from the ZestyPlate Kitchen
- Cream the butter well and rest the dumpling paste so it firms up and shapes easily.
- Letting the shaped dumplings stand a while helps them rise light and fluffy.
- Simmer them gently — never boil hard — so they stay tender and don't break apart.
- Serve promptly, as the dumplings soak up broth and soften if they sit too long.
Frequently Asked Questions
Resting lets the semolina absorb moisture and swell, giving lighter, fluffier dumplings.
You can, but they cloud the clear soup slightly; cooking them in salted water first keeps the broth crystal clear.
They're best fresh, but you can shape them ahead and cook just before serving.
