With semolina-dumpling soup, everyone watches the same thing: will the dumpling be light or land heavily on the spoon? When it swells gently in clear broth, the suspense of the test dumpling makes sense.
Method, step by step
- Mix the egg with butter and salt, then add the semolina. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Rest for 20 minutes to allow the eyes to absorb. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Use two small spoons to cut into pearly soup, in small portions.
- Cook covered for 12-15 minutes, then close and let it rest for another five minutes.
Practical tips and common mistakes
- Let the mass rest for 20 minutes, then check with a test dumpling; if it falls apart, a little semolina, if hard, a little water will help.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
