Here’s a comforting Semolina Dumpling Soup recipe—light, tender dumplings in a flavorful broth 🍲✨
Semolina Dumpling Soup (Italian‑Style “Stracciatella” / Central European Style)
Ingredients
For the Dumplings
- 3 tbsp semolina (fine or medium)
- 1 egg
- 2 tbsp grated Parmesan (optional, for flavor)
- Salt & pepper, to taste
- 1–2 tbsp flour (optional, for firmer dumplings)
For the Broth
- 4 cups chicken or vegetable broth
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely chopped
- 1–2 tsp olive oil or butter
- Salt & pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the Broth
- Heat olive oil or butter in a pot over medium heat.
- Sauté onion, carrot, and celery until softened (about 5 minutes).
- Add broth, bring to a gentle boil, and season with salt and pepper.
- Make the Dumplings
- In a bowl, mix egg, semolina, Parmesan, salt, pepper, and flour (if using) into a smooth paste.
- Let rest 5–10 minutes so the semolina absorbs moisture.
- Cook the Dumplings
- Drop small spoonfuls of dumpling mixture into simmering broth.
- Reduce heat to low, cover, and cook gently 10–15 minutes until dumplings are tender and puffed.
- Avoid stirring too much to prevent breaking the dumplings.
- Serve
- Ladle soup and dumplings into bowls.
- Garnish with chopped fresh parsley or dill.
Tips
- For fluffier dumplings: Separate the egg, beat the white until stiff, then fold into the mixture.
- Vegetable additions: Spinach, peas, or zucchini can be added to the broth.
- Make-ahead: Dumplings can be made in advance; just drop them in hot broth when ready to serve.
If you want, I can give a classic Italian Stracciatella version with Parmesan and lemon or a Central European fluffy semolina dumpling version that’s extra soft.
Do you want the Italian version or the Central European version?
