In a large pot, combine broth, carrot, parsnip, and onion.
Bring to a gentle boil, then reduce heat to simmer.
Season with salt, pepper, and paprika if using.
2. Make the Dumplings
In a bowl, mix semolina, egg, salt, and butter.
If the mixture is too loose, add 1–2 tablespoons flour until it’s slightly thick but still soft.
Let the mixture rest 5–10 minutes to thicken slightly.
3. Cook the Dumplings
Using a teaspoon, drop small dumplings into simmering broth.
Simmer for 10–12 minutes, until dumplings are cooked through and tender.
Stir gently to prevent sticking.
4. Serve
Ladle soup and dumplings into bowls.
Garnish with chopped fresh parsley.
Serve hot with crusty bread if desired.
💡 Tips
For extra flavor, sauté onion and carrot in a bit of butter before adding broth.
Dumplings can be made slightly larger or smaller depending on preference.
Add a few drops of lemon juice for a subtle brightness to the broth if desired.
I can also give you a faster, one-pot version of Hungarian Semolina Dumpling Soup that cooks in under 20 minutes, perfect for weeknight dinners. Do you want me to share that?
