🍳 Instructions
1️⃣ Make the broth
- In a pot, combine broth, onion, carrot, parsnip, celery, salt, and pepper.
- Simmer for about 30–40 minutes until the vegetables are tender and the broth is fragrant.
- Strain the broth and keep it hot.
2️⃣ Prepare the dumpling batter
- In a small bowl, beat the egg with a fork.
- Add the softened butter, salt, and semolina, stirring until smooth.
- Let the mixture rest for 20–30 minutes — this helps the semolina absorb the liquid and makes the dumplings light and fluffy.
3️⃣ Cook the dumplings
- Bring the strained broth to a gentle simmer (not a full boil).
- Using a small spoon dipped in hot broth, drop small portions of the semolina mixture into the soup.
- Cook uncovered for 10–15 minutes, then cover and simmer another 5 minutes on low.
- The dumplings will puff up and become tender — test one to make sure it’s cooked through.
4️⃣ Serve
Ladle the hot broth into bowls, add 3–4 dumplings, and sprinkle with fresh chopped parsley. 🌿
💡 Ashley’s Tips
- Don’t boil the soup too hard — gentle simmering keeps the dumplings from breaking apart.
- For richer flavor, make the broth with chicken wings or drumsticks.
- The dumpling texture should be light like a cloud, not dense.
💬 Perfect Caption for Facebook
🇭🇺✨ A cozy taste of Hungary — Grízgaluska Leves!
Soft semolina dumplings floating in golden broth… melts in your mouth at the first spoonful 🤤💛
Simple, delicate, and straight from the Hungarian kitchen of my heart 💫🍲
Would you like me to make a short Facebook video script for this one — showing the dumplings forming and simmering in the golden broth, with Hungarian folk music in the background?