Beef Broth With Semolina Dumplings

1. 1

   In a food processor, cream the butter and egg until light (about 30 seconds).

2. 2

   Add the flours, salt and nutmeg, then process for 1 minute.

3. 3

   Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.).

4. 4

   Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.

5. 5

   After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer.

6. 6

   Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.

7. 7

   After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.

8. 8

   Ladle the soup into serving bowls, and top with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.