Ah, you mean a semolina dumpling soup—a classic Central European comfort soup, often called grízgaluska leves in Hungary. It’s a light broth with soft, tender dumplings made from semolina, eggs, and butter.
Ingredients (for 4 servings)
For the broth:
- 1–1.5 liters chicken or vegetable broth
- 1 small carrot, sliced (optional)
- 1 small celery root or stalk, sliced (optional)
- Salt and pepper to taste
For the semolina dumplings:
- 1 cup (100 g) semolina
- 1–2 eggs
- 2 tablespoons butter, melted
- Pinch of salt
Instructions
- Prepare the dumpling mixture:
- In a bowl, combine semolina, eggs, melted butter, and a pinch of salt.
- Let it rest for a few minutes to thicken slightly.
- Bring broth to a simmer:
- Heat your chicken or vegetable broth in a pot. Add carrot and celery slices if using.
- Form dumplings:
- Use two spoons to drop small amounts of the semolina mixture into the simmering broth.
- Cook dumplings:
- Let them simmer gently for 5–7 minutes until they puff up and become tender.
- Season and serve:
- Adjust salt and pepper to taste. Serve hot, optionally garnished with chopped parsley.
This soup is light but comforting, perfect as a starter or a simple meal on its own.
If you want, I can also give a version where the dumplings are flavored with nutmeg or cheese, which makes them extra tasty. Do you want that version?
