Chicken Soup with Semolina Dumplings

How to prepare chicken soup with semolina dumplings

1. The soup was already prepared on Saturday following this recipe. I put it on the stove to boil.
2. I prepared the dumplings: I beat the eggs with salt and oil. Then I added the semolina gradually, one tablespoon at a time, stirring after each one until I got the desired consistency.
   * You know the batter has the right consistency when you pass a fork through it and the marks remain visible. Do this test after each tablespoon of semolina because adding too much is not good either - the dumplings will turn out hard. See in the photo how the batter should look, soft but not dripping off the spoon.
3. Turn the heat to low under the pot with soup so that it doesn't boil, otherwise the dumplings would fall apart.
4. Form the dumplings into the soup using a teaspoon: dip the teaspoon in the soup until it heats up (a few seconds), then scoop some batter with it and dip it in the soup to release the dumpling. Repeat until you finish the batter.
   * If you see the first dumpling falling apart, it means you added too little semolina - stop and add a bit more.
6. When you've finished forming all the dumplings, put the lid on the pot and simmer on low heat for 10 minutes. Turn off the heat and leave the pot covered for another 5-10 minutes. The dumplings will be very fluffy.
7. Serve the soup with pepper and parsley.

Print