Beef and semolina dumpling soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

There is nothing better than a semolina dumpling soup made from beef stock. The boiled beef can be used for other dishes, such as marinated beef salad.

Pennsylvania, United States

6 people made this

IngredientsServes: 8

  • Beef stock
  • 500g beef shin meat
  • 750g beef bones
  • 1 large onion, peeled and halved
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns
  • salt
  • 1 leek, trimmed and chopped
  • 1 carrot, peeled and sliced
  • 1 parsnip, peeled and quartered
  • 1 stick celery, trimmed and sliced
  • 1 turnip, peeled and sliced
  • freshly milled black pepper
  • Dumplings
  • 125ml milk
  • 120g semolina
  • 80g soft butter
  • 2 eggs
  • salt
  • pinch of ground nutmeg

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. For the beef stock, rinse the meat and bones under cold water and put them in a pot. Add 2 litres cold water, onion, bay leaf, peppercorns and salt. If you do not plan to use the stock right away, do not add salt at this point, because it can turn sour, especially in hot weather. Bring to the boil and remove the foam during the first 30 minutes of cooking. Reduce the heat and let simmer for 1 hour.
  2. Add the leek, carrot, parsnip, celery and turnip. Cook for another hour. Strain the stock through a fine sieve and return it to the pot. Season with salt and pepper, cool and refrigerate. Remove the fat coating right before you reheat the soup.
  3. For the dumplings, heat the milk in a small saucepan and melt the butter in the milk. Gradually stir in the semolina, constantly stirring with a wooden spoon. Lightly beat the eggs and add them to the mix. The mixture should be smooth and lump-free. Season with salt and nutmeg and let stand for at least 30 minutes in a cool place.
  4. Shape small dumplings, using two spoons or your (wet) hands. Drop the dumplings into the hot stock and let simmer for 15 minutes. Do not boil, or the very delicate dumplings will fall apart. Serve at once.

For more information:

My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

Recently viewed

Reviews & ratingsAverage global rating:(2)

  • 500 g meat for making a broth (beef, diced)
  • 1 onion (halve)
  • beef bone (according to taste)
  • 1 bunch soup greens (a little parsley, carrot, leek, turnip etc)
  • 3 egg whites
  • 2, 25 l water
  • salt
  • chives or parsley (to garnish)

For the semolina dumplings:

  • 40 g butter (room temperature)
  • 1 egg
  • salt
  • pepper
  • nutmeg (freshly ground)
  • 100 g semolina
  • butter (for brushing)

40g butter
60g coarse semolina
1 egg
salt and nutmeg
2 lites meat broth
cooked strips of beef
chopped chives

Beat the butter until smooth and creamy. Add the semolina and egg alternately, a little at a time and mix well. Leave to stand for half an hour. Season to taste with salt and nutmeg.

Heat the beef broth and then using 2 teaspoons form small dumplings from the semolina mixture. Place them carefully in the hot broth. Reduce the heat and simmer for no more than half an hour.

If liked add strips of cooked beef and cooked carrots to the soup. Sprinkle with chopped chives just before serving.

We are starting with the soup, the dumpling “dough” will be needed at the very end of the cooking process. Wash the vegetables and prepare (measure) all the ingredients. Peel the onions, garlic, carrots and root parsley.

1. Cut the onions into thin slices. Chop the scallions and garlic into small pieces. You can also crush the garlic, but it is more prone to burning, when crushed.

2. Add about 3-4 tablespoons of oil into the pot. The original Frankfurter Soup recipe calls for quality lard to be used, that works even better. Roast the onions, scallions and garlic on medium-high heat for about 10 minutes.

3. In the meantime, dice the bacon and slice the Frankfurter sausages into thin pieces. If you don’t have the original Frankfurter sausages, feel free to use Wiener or any other similar type. Once the onions start to become translucent, it’s time for the next step.

4. Add the bacon and sausages into the pot and roast them for an additional 7-10 minutes. Mix frequently, so the onions don’t burn. At this point, the small bits will start to stick to the bottom of the pot a little, don’t worry about it, these will release once we add some water or broth.

5. Now add the tomato puree, carrots and root parsley pieces and cook for 3-5 minutes. Mix frequently as the puree might burn.

7. In with the seasoning and potatoes. Be careful with salt! Frankfurter soup should be rich in flavor, but still. Based on what type of broth or bouillon cubes you’re using, the needed amount of salt might differ. It’s always better to add salt in batches as you can always add more, but it’s impossible to remove any.

Mix all well and cook for 3-5 more minutes, before adding the broth or water. We are doing this to allow for the sweet paprika to roast in the hot oil for a bit, it will release the flavor better this way.

8. It’s time to add the broth. This recipe is calculated for about 4 litres of finished soup. You don’t have to add this much broth, 2 litres (8 cups) is enough, use 1 litre (4 cups) of water for the rest. If you’re about to use bouillon cubes (like I did today), dissolve 2 cubes in 3 litres (12 cups) of water. Some Frankfurter soup recipes use just plain water, but by using broth, the taste will become richer.

9. Once the soup comes to a boil, add about a fist full of finely chopped flat leaf parsley. Mix about 150ml (⅔ cup) of heavy cream with 2-3 tablespoons of flour (all purpose). Add it to the pot while stirring, so no clumps can form. Use a strainer if needed.

10. Cover the pot and simmer on low heat for 30 minutes, or until the potatoes are fully cooked. Give the soup a taste test, add more pepper or salt if needed. Keep in mind that anytime you add more seasonings, you need to allow the soup to boil for a few minutes, for the flavors to distribute and taste again.

11. It’s time to make the semolina dumplings. This step is optional, the classic Frankfurter soup recipe doesn’t contain dumplings, you can skip it and simply use more potatoes instead. But trust me, the dumplings are really a good addition and they are super easy to make.

All you need is about 120g (¾ cups) of semolina, 2 eggs, pinch of salt and black pepper. Mix the ingredients in a bowl using a fork, to form a somewhat runny dough. Semolina absorbs water slowly, so let the mixture sit for 3-5 minutes before making the dumplings. If the dough becomes too thick, mix in a tablespoon or two of water. If it’s too runny, add more semolina.

12. We are gonna use a teaspoon to make the dumplings. First tip the spoon in water, so the dough slides off easier. Now grab half a teaspoon of the dough and drop it directly into the soup. Simply slide the spoon in, the dough should release nicely. Repeat until you use all the dough. Once the dumplings come to the top, they are fully cooked.

13. Give the soup a final taste test, to make sure you like it and we are done. Serve in smaller bowls, topped with some more finely chopped flat leaf parsley and a side of bread. Enjoy!

  1. Mix oil and egg yolk until foamy.
  2. Add semolina, salt and parsley.
  3. Mix egg white until stiff.
  4. When all is well combined, stir in gently stiffed egg white.

Make dumplings with teaspoon and put one by one into boiled soup. Cook them for about 15 minutes until they are soft and tender. Watch out not to overcooked them because they will fall apart.

Sprinkle with chopped parsley and serve.

Do you prepare soups for Holidays? Which one is your favorite?

An Iraqi-Kurdish-Israeli Dumpling Soup Makes Its Way To America

Melanie Shurka dedicates hours to make the Iraqi and Kurdish dumpling soup kubeh. It has become a beloved dish in Israel and a defining food of Mizrachi cookery, or the food of the Jews who settled in the Middle East. Rebecca Fondren hide caption

Melanie Shurka dedicates hours to make the Iraqi and Kurdish dumpling soup kubeh. It has become a beloved dish in Israel and a defining food of Mizrachi cookery, or the food of the Jews who settled in the Middle East.

To make the Iraqi and Kurdish dumpling soup kubeh, Melanie Shurka dedicates hours. There are the broths to make, such as the beet-based selek or the lemon-infused hamusta enhanced by rounds of zucchini and Swiss chard. But more time is dedicated to making the dumplings themselves.

She and her cooks in New York City braise beef until it has collapsed on itself. Small palmfuls are then carefully tucked into a dough of semolina and ground bulgur, shaped into a ball with the corners of the dough kissing, and finally rolled out into a disk that's plunged into hot broth.

The process requires skills that can only be taught by someone who has entrusted their recipe and technique to another. Perhaps because this dish is so difficult to make, Shurka, who is half Israeli and half American, has become the first person to dedicate a restaurant, fittingly named "Kubeh," to it in the U.S.

She brought it to the U.S. not from the soup's original home, but from its adopted one, Israel, where it's a comfort food staple made by gifted home cooks for the Sabbath and in small restaurants that dot some of the country's outdoor markets, most notably the one in Jerusalem.

Marak kubeh, or kubeh soup, most likely arrived in Israel in the 1950s with a wave of Iraqi immigrants (though a small group of Kurdish immigrants may have brought the dish with them to Palestine in the 1930s). These Jews had been eating it "within their community for hundreds, perhaps thousands of years," explains cookbook author Joan Nathan.

The Salt

The Gefilte Fish Line: A Sweet And Salty History Of Jewish Identity

First made in their homes in the new state, it provided these immigrants with a connection to their past. Even during a time when meat was scarce and culinary indulgence was often intentionally pushed aside in the name of building the country, hours and care were dedicated to making the soup properly. If the exteriors of the dumplings are too thick, they become cannon balls too thin and they fall apart, muddying the soup. In certain communities, striking that balance is the mark of being more than just a talented cook. The quality of a woman's kubeh (and its cousin, kibbeh) is "a test of their refinement and elegance," Yotam Ottolenghi and Sami Tamimi explain in Jerusalem: A Cookbook.

Members of these communities opened restaurants like Rachmo, Azura and Morduch in Jerusalem, introducing the dish to a broader Jewish audience, Shurka explains.

In the U.S., "there's no restaurant where someone from the MTA and Barack Obama would sit back to back," says Naama Shefi, who founded the Jewish Food Society. "But in Israel, at Azura, you could definitely see someone like Bibi [Netanyahu] next to a bus driver," eating the restaurant's famed kubeh and hummus.

The soup has woven itself into Israeli culture. "It became the culinary term most identified with Mizrachi cookery," or the food of Jews from the Middle East, Gil Marks noted in the Encyclopedia of Jewish Food. It's "the equivalent of the Ashkenazi gefilte fish."

Shurka is not the only person with ties to Israel in New York who longs for the soup. In 2012, Shefi, hungry to launch an Israeli culinary pop-up that was more of an artistic experiment than a business, came across a passage in Claudia Roden's The Book of Jewish Food: "When the last generation who makes kobeba or kubba has disappeared . I hope Jerusalem keeps up her reputation as the capital, and that some food producer will decide to make them commercially, so that a whole little world of our culinary culture does not disappear."

Melanie Shurka, the owner and chef at Kubeh in Manhattan, making some of her Middle Eastern dishes. Rebecca Fondren hide caption

Melanie Shurka, the owner and chef at Kubeh in Manhattan, making some of her Middle Eastern dishes.

Taking that as her cue, Shefi set out to learn to make kubeh. "We by reading recipes —tons of them," she says. But, it was clear from the start that she and Itamar Lewensohn, who oversaw the kitchen for the three-week pop-up called The Kubbeh Project, would need to learn from cooks around Israel before bringing kubeh to New York.

Shurka had a similar realization, launching her kubeh quest with the few resources that exist in cookbooks and online — there are fewer than 10 videos on YouTube that show how to make the dumpling soup. She quickly realized she would need to travel to Israel to learn to make the soup properly. Before leaving, she made numerous phone calls, but people were puzzled by her interest and not eager to share their recipes. "But as soon as I got there — with Israelis, everything has to be done in person — all of the sudden, people were like, 'I'll teach you, come to my restaurant.' "

A post on Facebook led to meeting a distant family friend's aunt in her 70s who shared her recipe for Syrian lamb kubeh, which replaces the bulgur and semolina exterior with a shell of ground meat and rice. This take on the dish was born because of Passover laws that forbid Jews from eating wheat. "I hadn't had this on the agenda," Shurka says. But, a riff on that recipe, warmed with cinnamon, is now on her menu.

At another home, Shurka became something of a fascination. A cook of Kurdish descent invited several friends over who shared their tips for making the dish. They were all curious about "the American girl who wanted to make kubeh," Shurka says.

There were also the two days she spent at Rachmo, a restaurant known for its kubeh in Jerusalem, where the owner initially balked at her request. "How you dare you come into my restaurant and ask for [its] heart and soul?" she recalls him saying. After some cajoling, he welcomed Shurka into his kitchen and ultimately wished her well with her project in the U.S.

An assortment of dishes at Melanie Shurka's restaurant, Kubeh, in Manhattan. Rebecca Fondren hide caption

An assortment of dishes at Melanie Shurka's restaurant, Kubeh, in Manhattan.

Drawing upon research, Shurka has twisted the tradition a bit by braising instead of sauteeing the meat filling for her classic siske kubeh, and mixing and matching broths and varieties of dumplings, some of which will change throughout the year.

Still, there's skepticism about whether an American audience will embrace the dish. Shurka says when she pitched her restaurant to investors, "Israelis would say, 'We're happy you're opening, but do you think [Americans will] like it?' " Shurka is banking on the comforting nature of the soup, the universal appeal of dumplings, and a growing love of Israeli flavors within the U.S.

For Shefi, introducing kubeh to new diners may also be the key to safeguarding the food from the fate Roden foreshadowed. "In order for food to be passed from generation to generation . the only way is to cook it and for other people to crave it," she says. "If you're not exposed to something, you won't crave it."

Devra Ferst is a food writer, editor and cooking teacher based in New York City. She's on Instagram @dferst

Beef Broth with Semolina Herb Dumplings

For the semolina dumplings: Beat butter with salt and nutmeg until fluffy. Whisk in egg, semolina and chives and allow to soak at least 20 minutes. Bring approximately 2 l (approximately 8 1/2 cups) salted water to a boil. Use two spoons to shape dumplings from the semolina mixture and place in the cooking liquid. Reduce the heat and let the semolina dumplings simmer until done, 15-20 minutes.

Meanwhile, cut the ham into strips. Rinse bell pepper, cut in half, remove seeds and cut the flesh into very thin strips. Boil the broth with 1 cinnamon stick and remove from heat. Add bell pepper and ham and allow to infuse for 2-3 minutes. Remove the cinnamon stick from the soup. Remove the cooked semolina dumplings from the cooking water and put them in the soup. Serve the soup with the dumplings in soup bowls and garnish with remaining cinnamon sticks.

Healing soup with semolina dumplings

Whenever there were signs of somebody getting a cold or not feeling well for some reason, I would see my mum rushing off with a pot of hot water, adding vegetables and herbs, and putting it on the stove, and I would know she was making her healing soup. I now make it in my house and it heals everything, from a broken heart to a runny nose. If the dumplings are made right, they will have a soft consistency and grainy texture, and won’t fall apart.



Skill level


  • 4 small veal bones
  • 2 carrots
  • 1 celery stalk
  • 1 small onion
  • 1 red capsicum
  • 1 tomato
  • 1 bunch parsley
  • 2 vegetable stock cubes
  • 1 small cauliflower, cut into florets

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 5 minutes

Place the veal bones, carrots, celery, onion, capsicum, tomato and ¾ of the parsley sprigs in a stockpot and cover with water. Bring to the boil and then reduce the heat to medium-low and simmer for 50 minutes for the flavours to develop.

Strain the stock. Reserve the carrots and discard the remaining solids. Cut the carrots into 3 cm pieces and return to the pot with the clear stock. Add the vegetables cubes and cauliflower, and simmer over medium-low heat for 5 minutes.

Meanwhile, for the dumplings, beat the egg with a fork. Slowly add the semolina and salt, whisking gently with the fork. Leave for a few minutes and then add some more semolina if needed – the consistency should be soft but not sticky.

Using a spoon, grab some of the dumpling mixture. With another spoon, shape the mixture into a nice oval and put it into the simmering soup. Work quickly with the remaining dumpling mixture.

Cook until the dumplings triple in size and come to the surface, then remove from the heat. Pick the leaves from the remaining parsley sprigs and roughly chop, then add to the soup. Stand for 5 minutes before serving.

Recipe from Little Upside Down Cake by Sanda Vuckovic Pagaimo, with photographs by Sanda Vuckovic Pagaimo.

This recipe is featured as part of our online column, Blog Appétit: Little Upside Down Cake. View more recipes from this column.

Blog Appétit is our curated list of go-to food blogs we love, with a focus on high-quality photography, trusted recipes, strong editorial themes and a unique voice and personality. View previous Blog Appétit entries.

Beef and semolina dumpling soup recipe - Recipes

German soup recipes are basic in homemade cooking. Some soups are easy to prepare like the Tomato Soup, Butternut Squash Soup, and the Oxtails Soup. Others are more work intense like the Bone Marrow Dumpling Soup, Midnight Soup, and Semolina Dumpling Soup. A broth can be prepared with the meat of beef, pork, chicken, and fish or simply some soup bones.

What to learn about the German Soup Recipes

One thing the German soups have in common is, they are all delicious. Learn how to make Oma’s German Soup Recipes and when to serve what soup. Some soups are an appetizer and served before the main dish others offered as a main dish like the Split Pea Soup, Lentil Soup, and Vegetable Soup. The soups used as the main dish are usually served in the combination with Potato Pancakes or Apple Pancakes. Some recipes are prepared with meat like the Goulash Soup and others are without beef or pork like the Pumpkin Soup.

How long to cook the soups?

Step-by-step instructions make it easy to learn how to prepare the German Soup Recipes. Pictures show how to clean, cut and cook the ingredients. The cooking and preparation time of the soups can vary. A tomato soup takes about 45 minutes whereas a beef soup takes about 3 hours.

Beef broth with semolina dumplings

There’s nothing better than a homemade clear beef broth with semolina dumplings which warms you up, fills you with energy and improves your mood. Simple ingredients combined with a bunch of spices, such as cardamom, black peppercorns, cloves and coriander seeds transform a traditional dish in an incredibly tasteful broth.

The recipe is pretty simple. In other words, you need a few basic ingredients and let them cook really slow. However, I twisted the recipe a bit. Wink. As you can see, I included cloves, cardamom pods and coriander seeds, too. The reason is, I love those and I think they give even more depth and warmth to the dish.

Moreover, when adding those to the soup, you can simply throw them in or first put them in a tea bag so that you don’t have to “catch” them later on. Wink.

Now, regarding semolina dumplings, here I didn’t change a thing. I simply added a lot of nutmeg, but you can add some parmesan cheese or some fresh herbs, too.

More important, there are a couple of things to know about how to cook them: Firstly, the water or broth should simmer, not boil. Secondly, depending on the size of the dumplings, do not overcrowd them (better to cook them in separate batches). And thirdly, cooking them in the broth will give them more taste but the broth itself won’t be so clear anymore.

A perfect Sunday: homemade beef broth, semolina dumplings and Slovenian folk music

Also, this is another dish which brings my childhood memories back. My mom and my grandmother had a beef broth with dumplings (or how we say it: goveja juha z zdrobovimi žličniki) every Sunday on the menu. Wink. And they both served it as a starter of a three-course meal. And to make it even more authentic and Slovenian, there was always Slovenian folk music playing on the radio in the background. Wink. In a sense, the moment stopped on Sundays. The whole family was sitting at one table, talking, laughing and enjoying the food.

Some other Slovenian dishes that I loved back then and that I still love are these here: a delicious one-pot turnip soup Jota, a thick soup called Ječmenka, a world-famous Bled cream cake in a glass, a simple radicchio salad or an omelette called frtalja.

Going back to the soup, the beef shank can be served in the soup, but it can be served as the main course, too. In fact, the two most typical combinations are either with mashed potatoes and spinach or with half-way mashed and sauteed potatoes with caramelized onions and sauteed turnip. Lovely.

In addition, when making this clear beef broth with semolina dumplings, make sure to make a big quantity. Why? It is always a great idea to freeze some and to keep it for days when you don’t have 3 hours time for cooking it, yet you still want a bowl of it.

Ingredients for about 6 portions of clear beef broth with semolina dumplings:

  • 2 medium red onions
  • 8 Brussels sprouts
  • 3 carrots (whole or cut into larger chunks)
  • 1/2 Tbsp of tomato paste
  • 500-700 g of beef shank (with or without the bone, with the bone it gets richer)
  • 3 bay leaves (I used dried)
  • 10-15 black peppercorns
  • 4 cardamom pods (slightly crushed)
  • 6-8 cloves
  • about 4 stems of fresh coriander (roughly chopped)
  • a teaspoon of coriander seeds (slightly crushed)
  • 6-7 litre of cold water (depends on the size of your pot)
  • salt

Ingredients for 15-18 semolina dumplings:

To begin, peel and cut the onion into quarters, wash the Brussels sprouts and wash and cut the carrots into larger chunks. Put the onions into a larger deep pot and brown them (without any oil or any other fat) for a couple of minutes.

Then, remove the pot from the heat, add the Brussels sprouts, carrots, tomato paste and place the beef on top. Last but not least, add the bay leaves, peppercorns, cardamom pods (slightly crushed), cloves, chopped coriander and coriander seeds (also slightly crushed). As mentioned earlier on, you might put all of the spices in a tea bag.

Cover everything with cold water, about 10 cm above the meat, season with salt and bring to a boil. Then, lower the heat to medium-low, cover and let it simmer for 2-3 hours or until the beef gets so tender it’s falling easily apart.

In the meantime, about 30 minutes before you are ready to serve, prepare the semolina dumplings. In a small bowl, add the butter, let it soften and then, using a fork, mix it until fluffy. At this point, stir in the eggs, salt, nutmeg and semolina. Once you have all well combined, cover with a food foil and place in the fridge for at least 30 minutes or until you’re ready to cook them.

Forming and cooking semolina dumplings

Moreover, when forming the dumplings, you can either make the “almond” shape, using two spoons or a normal round ball shape. Also, try not to compress too hard, when making dumplings, or they will turn out too hard. I also suggest making them small, since they double or sometimes triple in size after cooking.

You can either cook the dumplings in some salted water and then transfer them to the soup or directly in the strained beef broth. Most importantly, allow the water to simmer and not to boil (this would break the dumplings apart). Also, try not to overcrowd them by putting them all at once in a pot. When the semolina dumplings come up to the surface (after about 7-8 minutes), they are cooked.

Finally, divide the semolina dumplings between plates, add some carrots and a lovely piece of tender beef. Now pour over the strained beef broth. This clear beef broth with semolina dumplings will bring your family together on Sundays during the cold season. The combination of spices will warm you and your soul.

If you like the recipe, if you make the recipe or if you have any new ideas on how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)

Watch the video: Chicken and Dumpling Soup. Everyday Gourmet S8 E25 (January 2022).