Spring soup with fine dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the semolina dumplings, wash parsley, shake dry and chop the leaves. Grate the cheese finely. Boil up 1/4 l water, butter, approx. 1/2 teaspoon salt, some pepper and 1 pinch nutmeg. Sprinkle in semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot.

2. 2

   Pour the mixture into a bowl and let it cool down for about 2 minutes. Stir in eggs one by one, then add cheese and half of the parsley.

3. 3

   Clean or peel and wash the vegetables. Divide cauliflower into small florets. Cut carrots diagonally into slices.

4. 4

   Bring plenty of salted water to the boil in a wide saucepan. Cut out 2 teaspoons of the semolina mixture and put them into the boiling water. Let it simmer at low heat for 10-15 minutes. Lift out with a skimmer and drain well.

5. 5

   Put the vegetables in 2 l chicken stock, bring to the boil and simmer for about 15 minutes. Press small dumplings from the sausage casing directly into the soup and simmer for about 10 minutes. Heat semolina dumplings in the soup for 1-2 minutes.

6. 6

   Season soup with salt and pepper.

Nutrition Facts

KCAL
510 kcal

CARBS
29 g

FATS
31 g

PROTEINS
26 g