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Ingredients
Semolina Dumpling Soup
Beat the butter until fluffy, add a little semolina flour, then add the egg and the remaining flour and mix until smooth. Season with salt and nutmeg and let rest for about 10 minutes.
Bring the broth to a boil, season with salt and pepper.
Shape the dumplings by using 2 teaspoon measuring spoons that have been submerged in water to scoop the semolina dough into portions and then roll into oblong balls with wet hands. Drop the dumplings into the boiling broth and let cook for about 15 minutes on low heat.
Peel and finely grate the carrot and add to the broth during the last 2 minutes of cooking. To serve, divide the broth and dumplings into soup plates and sprinkle with the cress.
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
Healthy, because
Semolina provides us with important dietary fibres, which satiate us and are good for our intestines. All in all, semolina is well-tolerated, as the fine grains are easily digestible. The wheat product also scores points for niacin. We need this B-vitamin for many metabolic processes.
Even smarter
The soup with semolina dumplings is a delicious starter for a classic menu. However, if you would like to prepare the semolina dumplings as your main course, add 1-2 more grated carrots, peas, beans or other vegetables to the broth and add a slice of bread to the soup.