Best 2 Semolina Dumpling Soup Recipes

Indulge in a delightful culinary journey with our specially curated collection of semolina dumpling soup recipes. From classic family favorites to creative contemporary twists, this article caters to every palate and skill level. Discover the comforting warmth of traditional semolina dumplings simmering in a rich chicken broth, or tantalize your taste buds with innovative vegetarian and vegan variations. Whether you prefer hearty beef broth or a light tomato-based soup, we have a recipe that will satisfy your cravings. Explore the diverse flavors of herbs, spices, and vegetables that complement the tender semolina dumplings. With step-by-step instructions and helpful tips, these recipes will guide you in creating a delicious and wholesome soup that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

OMA'S GRIESSNOCKERLSUPPE (BEEF AND SEMOLINA DUMPLING SOUP)

Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup) image

There is nothing better than a semolina dumpling soup made from beef stock. This is a German dish called Griessnockerlsuppe. Semolina dumplings are suitable for freezing, as is the stock. The boiled beef can be used for other dishes, such as marinated beef salad.

Provided by nadia

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 12h

Yield 8

Number Of Ingredients 19

Ingredients

1 ½ pounds beef bones
1 pound beef shank (beef shin meat)
2 quarts cold water
1 large onion, peeled and halved
¼ teaspoon black peppercorns
1 bay leaf
salt to taste
1 parsnip, peeled and quartered
1 turnip, peeled and sliced
1 leek, trimmed and chopped
1 carrot, peeled and sliced
1 stalk celery, trimmed and sliced
freshly ground black pepper
½ cup milk
5 ½ tablespoons butter, softened
¾ cup semolina flour
2 eggs
salt to taste
1 pinch ground nutmeg

Steps:

Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
Bring stock to a boil; reduce heat to low, cover pot, and simmer.
Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 9.4 g, Cholesterol 88.5 mg, Fat 13.3 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 7.1 g, Sodium 165.9 mg, Sugar 4 g

SEMOLINA DUMPLING SOUP

Semolina Dumpling Soup image

This Soup is easy to make, my kids love it. Take any broth or soup, as long as the dumplings swim in liquid.

Provided by Bea9822

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

30 g butter or 30 g margarine
1 egg
60 g semolina
salt
pepper
1 teaspoon parsley, freshly chopped or 1/2 teaspoon dried parsley
1 dash nutmeg
4 cups beef broth or 4 cups chicken broth

Steps:

Cream butter, add semolina, egg and seasonings.
Let rest for 15 minutes.
Bring stock to a boil, reduce heat to medium.
Roll the dough in small balls and drop them into the stock.
The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully.
Let simmer for 20 to 30 minutes.

Tips:

Choose the right semolina: Use a fine or medium-grain semolina for a smooth and tender dumpling. Coarse semolina will result in a more rustic texture.

Use cold water: Cold water will help the semolina to form a firm dough that will hold its shape when cooked.

Do not overmix the dough: Overmixing will make the dumplings tough. Mix just until the ingredients are combined.

Let the dumplings rest: Allowing the dumplings to rest for a few minutes before cooking will help them to set and hold their shape.

Cook the dumplings in simmering water: Boiling water will cause the dumplings to break apart. Gently simmer the dumplings in water or broth for about 10 minutes, or until they are cooked through.

Serve the dumplings immediately: Semolina dumplings are best served hot. They can be served in soup, broth, or with a simple sauce.

Conclusion:

Semolina dumpling soup is a delicious and hearty meal that is perfect for a cold winter day. The dumplings are soft and tender, and the soup is flavorful and comforting. This recipe is easy to follow and can be made with simple ingredients. With a few tips and tricks, you can make perfect semolina dumplings every time. So next time you're looking for a warm and satisfying meal, give this semolina dumpling soup a try.

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