Semolina Gnocchi Soup

Rinse a saucepan with cold water. For the semolina dumplings, bring the milk to a boil in the saucepan with a tiny bit of salt and nutmeg. Fold in the butter and let it melt. Stir in the semolina and let it boil once. Then pull the saucepan from the heart and let the porridge swell for 5 min.

In the meantime, boil enough water and season lightly with salt.

Mix the eggs and fold them into the porridge. Using a tablespoon of the semolina mixture, cut out dumplings, add to the salted water and cook at a low temperature for about 20 minutes. Shortly before the end of the cooking time, stir the water with the grained clear soup and also let it boil. Lift the dumplings out of the water and add them to the clear soup.

Rinse and chop the chives and sprinkle over the semolina dumpling soup.

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