Dumpling soup

 Ingredients: For the soup: -a piece of meat or bone (I used boneless veal) -3 carrots, 1 onion (I didn't have parsley today), -3 potatoes -vegetable seasoning or the secret of taste. For the dumplings: -6 heaping tablespoons of semolina (or to taste, until a semi-consistent paste is obtained, the semolina must be for cooking, the one for children is not good) -1/2 teaspoon of vegetable seasoning or SG -2 whole eggs -1 tablespoon of oil.

To prepare a delicious veal soup with dumplings, we will start by cleaning, washing, and cutting the necessary ingredients. We will use tender veal meat, which cooks quickly, to achieve a flavorful and hearty soup. In a large pot, we add the meat along with preferred vegetables such as carrots, celery, parsley, and onion, all cut into large pieces. These will bring excellent flavor to our soup. We fill the pot with cold water, add salt, and bring it to a boil over medium heat, covering the pot with a lid. We let everything boil for about 1 hour and 30 minutes until the meat becomes tender and the vegetables soften.

After the soup has boiled, we strain it to remove all solid ingredients and obtain a clear and aromatic liquid. At this stage, we add a large spoonful of "the secret of flavor," a seasoning that can be a mix of aromatic herbs or a concentrated bouillon, to intensify the flavors. Now, we are ready to deal with the dumplings, an essential element that will transform this soup into a comforting dish.

In a bowl, we beat the eggs well, add a tablespoon of oil, and a pinch of salt. After mixing well, we add vegeta or another preferred seasoning, then we start adding semolina. It is essential that the resulting dough has a medium consistency, meaning it should be softer but not too liquid. We should not let the mixture sit too long, as the dumplings will become hard. Typically, for a quantity of 4 eggs, between 6 and 7 tablespoons of semolina are needed, but it is good to adjust the measure according to the desired consistency.

To check if we have the correct amount of semolina, we can do a test. We dip a spoon into the hot soup and take a portion of the dumpling mixture. If it falls apart, we add a little extra semolina. It is important that the soup is not boiling when we add the dumplings. We form them using a spoon and carefully place them in the simmering soup. We let everything boil under the lid for 10-15 minutes, and the dumplings will puff up and become fluffy. After they have boiled, we let the soup sit under the lid for another 10 minutes to allow the flavors to meld. Now, we have a delicious veal soup with dumplings, perfect to be enjoyed with loved ones.

 Tags:  eggs onion greenery meat carrots potatoes soup oil life lactose-free recipes recipes for children