List of items needed to make a recipe.
For the small dough balls
2 big eggs, each weighing about 70 grams (2.4 oz)
140 grams of coarse semolina, which is equivalent to 4.8 ounces.
A little bit of salt
For the soup
1 tablespoon of olive oil
1 onion of medium size, chopped into small pieces.
1 big carrot, cut into small pieces.
1 medium leek, only the white part, cut into slices.
2 big garlic cloves, chopped into small pieces.
1 teaspoon of freshly chopped rosemary.
1 teaspoon of fresh thyme, finely cut
2 average-sized potatoes, chopped into small pieces.
1.5 liters (6 cups) of vegetable broth
Fresh parsley, for decoration
Directions
Begin by preparing the dumpling dough. Whisk the eggs in a medium bowl, then slowly mix in the semolina. Put the salt in the middle of the process. Stir until you get a smooth mixture and then leave it to the side. The mixture will get thicker as it sits.
While you’re at it, prepare the soup. Warm the olive oil in a big pot with a lid, like a Dutch oven. Put the onion in the pan and cook it on medium heat for 3-4 minutes until it becomes soft.
Put the carrot and leek in the pan and cook for 4-5 minutes, stirring from time to time.
Add the garlic, rosemary, and thyme to the mixture and cook for one more minute until they smell good.
Next, put in the potatoes and broth and heat until it starts boiling. Reduce the heat and let it cook gently for 10-15 minutes until the potatoes are soft when pierced with a fork.
Once the potatoes are fully cooked, check the temperature to ensure the soup is gently boiling. Begin placing the dumplings into the pot one at a time using a spoon (watch the video in the recipe section). You can adjust their size as much as you like.
After adding all the dumplings, let them cook for 5 more minutes. The dumplings will puff up and float to the surface. Switch off the stove, cover the pot, and let it sit for another 10 minutes.
Add some freshly cut parsley on top and serve while hot.