Beef Broth with Semolina Dumplings
Indulge in the comforting flavors of traditional Beef Broth with Semolina Dumplings, a hearty and wholesome recipe perfect for cozy gatherings or soothing weeknight dinners. This dish starts with a rich, slow-simmered beef broth infused with fresh vegetables, aromatic garlic, bay leaves, and whole peppercorns, resulting in a deeply savory base. The real star of the dish, however, is the fluffy semolina dumplings, made with a buttery, nutmeg-kissed dough that transforms into pillowy bites of perfection as they cook. Garnished with fresh parsley, this classic recipe is as satisfying as it is elegant. Ideal for cold days or when you crave a comforting homemade meal, this dish is both nutritious and irresistibly delicious.
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Recipe Information
Ingredients
- 1 kg Beef bones (marrow or soup bones)
- 3 liters Water
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Leek
- 1 large Onion
- 2 Garlic cloves
- 2 Bay leaves
- 10 Black peppercorns
- 2 teaspoons Salt
- 100 grams Semolina
- 50 grams Butter (softened)
- 1 large Egg
- 0.25 teaspoons Nutmeg (ground)
- 2 tablespoons Parsley (fresh, chopped, for garnish)
Instructions
Rinse beef bones under cold water to remove any impurities.
In a large stockpot, add the beef bones and cover them with 3 liters of cold water. Bring to a boil, then reduce the heat to a gentle simmer.
While waiting for the water to boil, peel the carrots, onion, and garlic. Roughly chop the carrots, celery, leek, and onion into large chunks. Lightly crush the garlic cloves.
Skim off any foam or impurities that rise to the surface of the broth during the first 20 minutes of simmering.
Add the carrots, celery, leek, onion, garlic, bay leaves, black peppercorns, and salt to the pot. Let the broth simmer gently for 2.5 to 3 hours, uncovered, ensuring the liquid does not evaporate too quickly. If needed, top up with hot water.
While the broth is simmering, prepare the semolina dumpling dough: In a mixing bowl, combine softened butter and egg, whisking until smooth. Gradually mix in semolina, nutmeg, and a pinch of salt until a thick dough forms. Let it rest for 30 minutes.
Once the broth is cooked, strain it through a fine-mesh sieve into a clean pot. Discard the solids. Taste and adjust the seasoning if necessary.
Bring the strained broth back to a gentle simmer.
Using two teaspoons, shape small dumplings from the semolina dough. Drop them gently into the simmering broth. Cook the dumplings for 10-12 minutes, or until they float to the surface and are tender when cut with a spoon.
Ladle the broth and dumplings into serving bowls. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Calories |
5625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.2 g | 646% | |
| Saturated Fat | 228.9 g | 1144% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1530 mg | 510% | |
| Sodium | 6009 mg | 261% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.3 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 634 mg | 49% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
