Semolina Dumpling Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
201 kcal
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Course
Main Course, Soup
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Cuisine
Romanian
Semolina Dumpling Soup
Description
The Semolina Dumpling Soup balances a hearty vegetable base with light, airy dumplings created from semolina and eggs. The soup begins by simmering a combination of onion, carrot, celery, and bell pepper in vegetable stock until tender. Tomato paste and an Italian herb blend deepen the aroma and flavor before the fresh parsley adds a final herbaceous note. The dumplings are prepared by beating eggs with salt, then mixing in precise teaspoons of semolina to avoid a dense texture. After resting to thicken, spoonfuls of the dumpling batter are dropped into the boiling soup where they swell and become fluffy, providing a pleasing contrast to the soft vegetables. This dish is typically served hot as a light but nourishing starter or main course.
The cooking method gently steams the dumplings within the soup, allowing them to absorb the liquid but maintain a tender consistency without becoming gummy. The seasoning is mild, with the tomato paste contributing slight acidity and richness. The combination of fresh chopped parsley and dried Italian herbs offers balance to the broth.
This recipe is straightforward but benefits from careful measurement and resting of the dumpling batter to ensure a soft, cohesive texture. Allowing the batter to rest helps prevent separation, and using level teaspoons of semolina ensures the dumplings remain light rather than dense or hard. The soup can be enjoyed freshly made and pairs well with crusty bread.
Ingredients
For the soup
- 4 cups vegetable stock you can also use chicken or beef, broth
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 bell pepper (any colour you have)
- 1 teaspoon tomato paste
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 tablespoon italian herb blend dried
- 1 tablespoon parsley chopped, fresh
For the dumplings
- 1 egg medium
- 9 teaspoon semolina (a level teaspoon)
- salt a pinch
Instructions
- To make the dumplings, beat the egg with a pinch of salt until frothy, best to use an electric hand mixer if you have one.
- Add the semolina, making sure that they are level teaspoon, and not rounded.
- Beat well to get a smooth consistency, at this stage the mixture is pretty runny.
- Leave to rest for at least 10-15 minutes, or until the veggies are tender.
- To make the soup, bring the vegetable stock to a boil, add the peeled and chopped vegetables, and leave to cook until tender, it shouldn't take more than 15 minutes.
- At this stage the semolina mixture is thicker.
- Drop a tablespoon of semolina mixture at a time in the boiling soup, you should get about 5- 6 dumplings.
- Leave to cook until the dumplings double their size and become fluffy.
- Add the tomato paste, herbs and seasoning, and garnish with chopped parsley.
Notes
- Use level, not heaping, teaspoons of semolina to keep dumplings light and fluffy.
- Allow the dumpling mixture to rest 10-15 minutes before cooking to thicken and prevent separation in the soup.
- Cook the vegetables until tender before adding dumplings for even texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 2269mg | 95% |
| Potassium | 489mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 8416IU | 168% |
| Vitamin C | 86mg | 96% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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