Semolina Dumpling Soup with Vegetables

For the dumplings, boil the milk and season with salt and pepper. Stir in the flour and simmer, covered on low heat for 5 minutes, stirring frequently. Remove the pan from the heat and stir in chives and parsley. Then stir in the eggs one at a time and season with nutmeg. Allow the dough to rest.

For the soup, rinse the pepper, cut in half, remove seeds and ribs and cut into cubes. Peel the carrots and kohlrabi. Cut carrots into thin slices and dice the kohlrabi. Rinse and trim the leeks and cut the white and light green part into rings.

Bring the broth to a boil, add the vegetables and simmer for about 8 minutes, until al dente.

Using two small spoons, form dumplings from the semolina mixture. Drop into boiling salted water, reduce the heat and simmer for 5 minutes.