Beef Broth With Semolina Dumplings - cooking recipe

Ingredients

5 tablespoons unsalted butter
1 extra-large egg
3/4 cup semolina flour
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg (freshly grated, please)
3 1/2 quarts beef broth (homemade preferred)
1/2 cup chives, chopped (fresh)

Preparation

In a food processor, cream the butter and egg until light (about 30 seconds).
Add the flours, salt and nutmeg, then process for 1 minute.
Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.).
Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer.
Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
Ladle the soup into serving bowls, and top with the chives.