Semolina meatballs for soup or dessert
6 servings
15 minutes
Semolina dumplings are a delicate and versatile dish that can be served both in soup and as a dessert. Their origin is linked to European cuisine, where semolina is used to create light and airy textures. These dumplings have a soft, slightly creamy flavor enhanced by parmesan, adding savory notes. They are perfect for clear broths where their tenderness is fully revealed. In the dessert version, served with berry syrup and whipped cream, they become an exquisite treat. They can also be fried to create a golden crust and used as a side dish. This dish surprises with its variability and ability to change character depending on the cooking and serving method.
1
In a small pot, melt the butter over medium heat, add salt and water. Then pour in the semolina and stir. Almost instantly, the semolina will turn into a thick porridge, which needs to be thoroughly mixed with a silicone spatula or wooden spoon until smooth. Once the porridge starts to pull away from the sides of the pot, remove it from the heat.
- Butter: 1 tablespoon
- Salt: 0.5 teaspoon
- Water: 0.7 glass
- Semolina: 0.5 glass
2
Add lightly beaten egg and parmesan. Mix.
- Chicken egg: 1 piece
- Grated Parmesan cheese: 2 tablespoons
3
Use a teaspoon to shape neat balls from a small amount of semolina mixture. Cook the semolina dumplings in boiling slightly salted water, or better in broth, for no more than 4-5 minutes.
- Salt: 0.5 teaspoon
4
Meatballs boiled in plain water without salt can become the base for a sweet dessert. They can be served drizzled with berry syrup and whipped cream. If prepared this way, the salt in the semolina mixture should be replaced with an equal amount of sugar.
- Salt: 0.5 teaspoon
5
Pre-cooked meatballs can also be fried in butter and served as a side dish to meat.
- Butter: 1 tablespoon