Instructions
1. Prepare the soup
- In a large pot, bring broth to a gentle boil.
- Add carrot, celery, and onion.
- Season with salt, pepper, and paprika (if using).
- Simmer 10–15 minutes until vegetables are tender.
2. Make the dumpling batter
- In a bowl, beat egg lightly.
- Mix in semolina, flour, pinch of salt, and melted butter (optional).
- Let the mixture rest 5–10 minutes — it will thicken slightly.
3. Cook the dumplings
- Using a teaspoon, drop small portions of dumpling batter into the simmering soup.
- Let them cook 5–7 minutes, until they swell and float.
- Taste and adjust salt/pepper.
4. Serve
- Serve hot, with fresh parsley sprinkled on top.
- Optional: a drizzle of melted butter for extra richness.
💡 Tips
- For extra fluffy dumplings, let the batter rest before dropping it into the soup.
- You can also strain the soup after simmering vegetables for a clearer broth.
- This is a perfect light meal or starter for Hungarian-style dinners.
If you want, I can also make a step-by-step photo-style guide or a short Facebook video script for this soup — it’s super shareable!
Do you want me to do that?
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