NOCKERL SOUP
Steps:
- Place bones in a large pot and add enough cold water to cover. Add parsley, carrots, celery, onion, leek, salt and one bouillon cube. Cover and let simmer 1 1/2 to 2 hours. Fill another pot with water. Bring to a slow boil. Place the softened butter in a bowl. Add 1 beaten egg and mix into the butter. Add about 2 tablespoons of the semolina. Mix well. Add the second beaten egg and mix. Start adding the rest of the semolina a little at a time until you mixture is thickened but not hard. Place teaspoon fulls into the slowly boiling water. Allow to cook for about 20 minutes until nockerl (dumplings) are firm. They will puff up 2-3 times their size. Strain out the water. Now strain the soup into the pot with the nockerl. Taste and add more bouillon and salt if needed. Add chives and serve.
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