Beef Soup with Semolina Dumplings

For the broth: Rinse the soup bones under cold water. Place the bones and the brisket in a large pot and add 2 liters (approximately 2 quarts) of cold water. Bring to a boil and skim the foam from the surface.

Peel the onion and cut in half. Clean and rinse the soup vegetables and coarsely chop. Add the vegetables, bay leaf and juniper berries to the pot after an hour. Partially cover and simmer until the meat is tender, about 2 hours, adding more water if necessary. Season the soup with salt and pepper. Remove and discard the soup bones. Cut the brisket into bite-size pieces and return the meat to the soup.

For the semolina dumplings: In a bowl, beat the butter until fluffy and stir in some of the semolina. Add the egg and gradually stir in the remaining semolina. Season with salt and nutmeg.

Meanwhile, bring a large pot of salted water to a boil.

Using two moistened teaspoons shape the dough into small dumplings. Drop the dumplings into the slightly boiling salted water and cook until the dumplings bob to the surface and are cooked through, about 20 minutes.