Beef Broth With Semolina Dumplings

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Posted for zwt6. from the new german cookbook, by jean anderson and hedy wurz. comfort food at it's best! prep time includes chilling the dough for the dumplings.

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Steps

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In a food processor , cream the butter and egg until light.

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

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Scrape down the bowl , and process for another minute.

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The dough should forma ball around the middle spindle.

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

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After the dough is rested , bring the broth to a simmer in a large soup kettle.

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Adjust the heat if needed to maintain a gentle simmer.

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

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

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

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Ingredients

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unsalted butter, extra-large egg, semolina flour, all-purpose flour, salt, nutmeg, beef broth, chives