Broth with Small Dumplings

Ingredients

• 40 g soft butter
• 60 g semolina
• 1 egg
• Salt
• nutmeg
• 2 tbsp freshly chopped parsley
• 1 soup chicken (pre‑cooked)
• 500 g mirepoix
• 2 onions
• 2.5 l water
• 3 bay leaves
• 1 tsp peppercorns
• 1 tbsp salt

Instructions

1. 1.

   Wash the soup chicken thoroughly. Clean the mirepoix. Quarter the onions with skins on, chop the rest roughly. Add the vegetables and chicken to a pot and pour in the water. Add salt, pepper, and bay leaves, then bring the soup to a boil.

2. 2.

   Once boiling, reduce heat and simmer covered for about 1½ hours, skimming any foam that forms. Meanwhile, make the semolina dumplings: beat the butter until frothy, fold in some semolina, then add the egg and gradually stir in the remaining semolina. Season with salt and nutmeg, let the dough rest. In a large pot bring salted water to a boil. Scoop small portions of dough with two wet tablespoons, shape into little dumplings, drop them into the gently boiling water, and cook over low heat for about 10–15 minutes.

3. 3.

   Finally remove the chicken from the soup. Line a strainer with cheesecloth and pour the broth through it into another pot. Serve the broth together with the semolina dumplings and freshly chopped parsley in small bowls.