1. 1

   Step 1

   Stir the room-temperature butter in a bowl with a pinch of salt and a pinch of nutmeg until smooth.

2. 2

   Step 2

   Add the egg to the butter mixture and stir in well.

3. 3

   Step 3

   Stir the durum wheat semolina (120 g) into the mixture until a uniform consistency is achieved.

4. 4

   Step 4

   Let the dumpling dough rest for 15 minutes so the semolina can swell.

   Timer 15 min
5. 5

   Step 5

   In the meantime, bring 500 ml of water to a boil in a pot.

6. 6

   Step 6

   Add the soup seasoning to the boiling water.

7. 7

   Step 7

   Using two teaspoons, shape small dumplings from the dough and slide them into the gently simmering soup.

8. 8

   Step 8

   Let the semolina dumplings poach over low heat for about 10 minutes until cooked through.

   Timer 10 min
9. 9

   Step 9

   Ladle the soup with the finished dumplings into bowls and serve hot.

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