Beef Broth With Semolina Dumplings Recipes

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Steps:

• 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.