Beef Broth With Semolina Dumplings

"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."
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Ready In:
2hrs 20mins




  • 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.

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  1. ellie_
    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!


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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