Soup with semolina dumplings

Everything is perfect in this dish: the broth is transparent, strong and aromatic, and the dumplings are tender and airy.

Ingredients

• Broth ingredients:
• Beef on the bone 500 g
• Onion 1 piece
• Carrot 1 piece
• Parsley 3-4 branches
• Water 2250 ml
• Egg whites 3 pieces
• Salt taste
• Ingredients for dumplings:
• Butter 40 g
• Egg 1 piece
• Salt taste
• Ground black pepper taste
• Ground nutmeg taste
• Semolina 100 g
• Can add
• Parsley taste

Directions

1. Coarsely chop the beef. Peel the onion and cut it in half.
2. Place the onions, cut side down, in a dry preheated skillet. Fry the onion until dark brown for 3-4 minutes.
3. Peel and chop the carrots. Put the meat, vegetables and parsley in a saucepan, cover everything with water.
4. Other herbs and vegetables, such as celery or parsnips, can be used in place of carrots and parsley.
5. Bring water to a boil, reduce heat to low, and cook broth for 2 hours, skimming off foam and fat.
6. Cool the finished broth, remove fat, vegetables and meat. Beat the egg whites with 3-4 tablespoons of water until frothy.
7. Pour the proteins into the broth, mix well, bring it to a boil and cook for 2-4 minutes.
8. Strain the broth through a fine sieve and season with salt to taste.
9. To make the broth even clearer, cover the strainer with a clean, thin tea towel.
10. Whisk the butter until fluffy. Separate the yolk from the protein and add to the butter, beat thoroughly.
11. In a separate bowl, whisk the protein until foamy and gently mix with the butter mixture.
12. Add salt, ground black pepper and nutmeg to the oil mixture to taste, add semolina.
13. Mix the dough well and refrigerate for 10 minutes.
14. Bring broth to a boil. Put some dough in a spoon, use the second spoon to shape the dumpling into an even shape and send it to the broth.
15. Shape the whole dough into dumplings in the same way. Bring soup to a boil, reduce heat, and simmer, covered, for 15 minutes.
16. Sprinkle chopped parsley over the soup if desired.