Semolina Gnocchi Soup

For the semolina gnocchi soup, first brown the onion in a pan on the cut surface without fat. Wash the bones in cold water and put them in a pot with the vegetables and onion. Fill up with water and bring to the boil. Simmer for about 1 hour, skimming off the foam every now and then.

Add spices and continue to simmer for 30 minutes. Allow soup to cool, skim off fat. Mix egg white with 150 ml cold water and slowly stir into soup. Cook soup slowly until clear. Strain through a kitchen towel and season with salt.

For the semolina dumplings, melt butter in a saucepan, add semolina and milk and simmer until a solid mass is formed. Allow to cool briefly. Then stir in egg with yolk very quickly. Season with salt, pepper and nutmeg. Let the mixture cool for 10 minutes and then form dumplings with two spoons. Put the dumplings in salted water and boil them once, then let them steep for 10-15 minutes.

Serve beef soup with semolina dumplings, sprinkle with chives.

Preparation Tip:

The mixture for the semolina dumplings is enough for 8 servings.

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