Meatball Soup with Semolina Dumplings


Meatballs:
2 lbs of ground turkey 75/25
1 large onion chopped
2 bread rolls softened in water, water squeezed out
Salt, pepper to taste
Some bread crumbs
2 eggs

Mix all of this up, it should be a smooth mixture.
In a pot add 8 cups of water, 3 tsp of all spice, 3 bay leaves and bring it to a boil.
With a ice scream scooper form 1 inch diameter round balls and add them to the cooking liquid. It should be cooking but  not violently. Cook for about 12 minutes.
Don't overcrowd the pot, they will come up floating. I ended up doing 5 batches.


Set the meat balls to the side. Save the cooking liquid

The soup:
Remaining cooking liquid from the meatballs
12 cups of water
1/2 of a white cabbage head, chopped
1 cup of baby carrots
1 cup of chopped celery
1/2 can of sweet corn kernels
8 tsp of Knorr Chicken Bullion
1 tsp of allspice
1/2 tsp of thyme

Put all of the soup ingredients into a big stock pot or Dutch Oven and bring them to a boil, then turn the heat down and let it simmer for 15 min. Then add the meatballs and let simmer for another 15 min.


Semolina Dumplings
60g Semolina
40g of butter at room temperature (this is important)
1 egg
Some ground nutmeg (optional)
Mix all of this in a bowl and then let it rest for 15 min.
In a pot bring 8 cups of water to a boil and 6 tsp of Knorr Chicken Bullion, bring it to a boil and then turn down the heat. It should barely cook. From the the semolina mix by hand into small 3mm thick square about 1x1 cm. They will grow while cooking. Add to the liquid and when they come up floating, leave them in there for about 5 min. Try one and if there is no hard center, take them out and add them to the soup.
From time to time I just finish all of them in one go. Use a largest pot for this.
In this case, I usually add the broth back to the soup.

Serve with a slice of bread
-Mahlzeit-


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