Prep 2 hrs
Cook 20 mins
Posted for ZWT6. From the New German Cookbook, by Jean Anderson and Hedy Wurz. Comfort food at it's best! Prep time includes chilling the dough for the dumplings.
- 5 tablespoons unsalted butter
- 1 extra-large egg
- 3⁄4 cup semolina flour
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg (freshly grated, please)
- 3 1⁄2 quarts beef broth (homemade preferred)
- 1⁄2 cup chives, chopped (fresh)
- In a food processor, cream the butter and egg until light (about 30 seconds).
- Add the flours, salt and nutmeg, then process for 1 minute.
- Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.).
- Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
- After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer.
- Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
- After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
- Ladle the soup into serving bowls, and top with the chives.
This was okay -- tagged in Review my recipe -- not very filling but still an interesting soup. I was wondering how it would be if adding some veggies to the broth. Thanks for sharing!