Clear Soup with Semolina Dumplings

1. Let the butter come to room temperature, then beat it in a bowl until creamy and season with salt and a light pinch of nutmeg.
2. Beat in the egg thoroughly, then sprinkle over the semolina and mix to a smooth paste. Cover and rest for 15 to 20 minutes.
3. Using two spoons that you keep dipping in hot water, shape the paste into dumplings and set them on a lightly oiled board or plate to stand for a short while, which helps them rise.
4. Bring a large pan of salted water to a simmer, drop in the dumplings, return to the boil, then lower the heat and simmer gently for 10 to 15 minutes without letting it boil, turning them occasionally.
5. Lift the dumplings out carefully and slip them into the hot soup. Serve straight away, scattered with parsley or chives.
6. You can also cook the dumplings directly in the beef broth, though this clouds the soup a little, and either way don't let them sit too long in the bowl, as they soak up the broth and soften.

Tips from the ZestyPlate Kitchen

• Cream the butter properly and rest the dumpling mixture so it firms up and shapes neatly.
• Letting the shaped dumplings sit for a while before cooking helps them puff up light.
• Keep the water at a bare simmer rather than a rolling boil, or the dumplings will toughen and fall apart.
• Serve them as soon as they're in the broth, because they drink it up and go soft if left to sit.