Griessnockerlsuppe - Semolina dumpling soup

                                                Griessnockerlsuppe
                                        Semolina dumpling soup

This soup is a traditional soup at a german Restaurant and it's preferred for weddings. My 
daughter loves, loves, loves this soup. It takes a moment to prepare it but once its in its cooking
process, you have your hands available for other things. 

This is what you need:

- 83,4 gr Semolina Flour (also referred as Pasta Flour)

- 30-35 gr of soft unsalted Butter

- 1 Egg

- pinch of salt and a hint of Lemon Extract

This is how you do it:

Weight your ingredients and combine them thoroughly with a fork. In the meantime you can start 
to cook your broth. There it really doesn't matter what broth you like most. Chicken, Beef, Vegetable..... its up to you.

Once the soup is boiling, reduce the heat to simmer and use the smallest spoon you can find. The 
dumplings expend when cooking. Put the spoon in the hot soup to heat it up and start cutting small
oval portions. Let them fall in the soup. Don't stir to much with your hot spoon in the mixture though 
so the butter doesn't melt.

Once all the dumplings are in the soup, let it simmer for around 20 min.. When you serve it, you can garnish it with some fresh parsley. 

Guten Appetit