Semolina Dumpling Soup

Semolina Dumpling Soup with vegetables, a healthy, delicious and super quick soup for kids and grown-ups alike. Ready in about 20 minutes, this dumpling soup is a favourite in Romania, and many other European countries. The semolina dumplings are soft and fluffy, and cooked to perfection.

In Romania, a day without a soup is a day that you most certainly wasted. As a nation, we are massive soup lovers, be it thick and filling, or light and nutritious. Meat soups are favourite, but a good vegetarian soup definitely has its fans too. Take this semolina dumpling soup – the base is a light veggie soup, nothing fancy, just everyday vegetables.

But then, the semolina dumplings are the real stars of the show here. Super fluffy, absolutely delicious, made with only 3 ingredients, the best dumplings you can get. And very quickly too.

I often use semolina in desserts – the semolina pudding being my favourite childhood treat- but in savoury dishes it’s as delicious. The Romanian semolina dumplings can’t be simpler, and although some people use more ingredients, you really need not complicate your life; the simpler, the better.

HOW TO MAKE SEMOLINA DUMPLINGS

For so long, making semolina dumplings felt like winning the lottery – never got to experience it, just because I was doing it wrong. Or just had bad luck, who knows. There are a few tricks, but making the dumplings nice and fluffy is certainly doable.

• beat the egg with a pinch of salt until frothy – a hand mixer is great here
• add 9 teaspoons of semolina – but make sure the teaspoons are leveled – and mix well to get a smooth, runny paste
• leave the paste to rest for about 10-15 minutes, the semolina will absorb the egg, and thicken up

Don’t be tempted to add any more semolina, otherwise the dumplings will be hard and rubbery – not nice!!!

• use a spoon to gently drop one dumpling at a time in the soup, the dumplings will double their volume and become all fluffy after cooking them for about 5-10 minutes

HOW TO MAKE THE VEGGIE SOup

These semolina dumplings could be cooked in plain water, and they would still be delicious. But, of course, cooking them into a nice soup is the better option. This veggie broth can be the base for lots of other soups.

• peel and chop the onion, celery stalk, carrot and peppers
• bring a pan of water to the boil, then add the veggies and leave to cook until tender – it shouldn’t take longer than 15 minutes or so
• after he dumplings are added and cooked, add the tomato paste, herbs and seasoning, and garnish with fresh parsley

And that’s our soup ready! Quick, delicious, a big hit with my daughters who love soups. Do give it a try!

If you’ve tried my SEMOLINA DUMPLING SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote

Print

Semolina Dumpling Soup

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Semolina Dumpling Soup with vegetables, a healthy, delicious and super quick soup for kids and grown-ups alike. Ready in about 15-20 minutes, this dumpling soup is a favourite in Romania, and many other European countries. The semolina dumplings are soft and fluffy, and cooked to perfection. My Romanian semolina dumplings are easy to prepare, but just require a few tricks to get them right. A delicious vegetarian recipe.

Course: Main Course, Soup

Cuisine: Romanian

Keyword: semolina recipes

Servings: 2 people

Calories: 201 kcal

Author: Daniela Apostol

Ingredients

For the soup

• 4 cups vegetable stock (broth) (you can also use chicken or beef)
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 bell pepper (any colour you have)
• 1 tsp tomato paste
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp dried Italian herbs
• 1 tbsp chopped fresh parsley

For the dumplings

• 1 medium egg
• 9 tsp semolina (a level teaspoon)
• a pinch of salt

Instructions

1. 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.

2. Add the semolina, making sure that they are level teaspoon, and not rounded.

3. Beat well to get a smooth consistency, at this stage the mixture is pretty runny.

4. Leave to rest for at least 10-15 minutes, or until the veggies are tender.

5. 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.

6. At this stage the semolina mixture is thicker.

7. Drop a tablespoon of semolina mixture at a time in the boiling soup, you should get about 5- 6 dumplings.

8. Leave to cook until the dumplings double their size and become fluffy.

9. Add the tomato paste, herbs and seasoning, and garnish with chopped parsley.

Recipe Notes

• • Make sure the teaspoons of semolina are level, and not rounded, too much semolina, and the dumplings will be hard, and not fluffy.
  • Leave the mixture to thicken for at least 10-15 minutes, otherwise they will separate in the soup

Nutrition Facts

Semolina Dumpling Soup

Amount Per Serving

Calories 201 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 82mg27%

Sodium 2269mg95%

Potassium 489mg14%

Carbohydrates 37g12%

Fiber 5g20%

Sugar 11g12%

Protein 8g16%

Vitamin A 8416IU168%

Vitamin C 86mg104%

Calcium 83mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.