Semolina Dumpling Soup
Semolina Dumpling Soup features tender vegetable broth infused with Italian herbs and dotted with fluffy semolina dumplings. The dumplings are made by beating egg and semolina, then resting to thicken before cooking in simmering vegetable stock with a medley of fresh vegetables. The result is a comforting soup where soft vegetable chunks blend with light, slightly thickened dumplings that absorb the broth's flavor. Tomato paste and fresh parsley finish the dish, adding brightness and depth. This soup offers a gentle flavor profile and a satisfying texture contrast, making it a warming choice for a simple homemade meal.
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
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 201
% 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.