NOCKERL SOUP

NOCKERL SOUP image

Number Of Ingredients 13

Chicken or pork bones, can have some meat on them
Parsley
Carrots
Celery
1/2 onion cut up
Leek, optional
Salt
Chicken bouillon cubes
Water
2 tablespoons salted butter softened
2 eggs at room temperature
1/2 cup semolina
Fresh snipped chives

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.