Fluffy and tender dumpling soup

Fluffy and tender dumpling soup
Ingredients:
Chicken meat (boneless wings and legs) - 1 kilogram
Onion - one piece
Carrots - 3 pieces
Parsnip - one piece
Parsley root - 2 pieces
Celery - 100 grams
Bell pepper - one piece
Chopped green parsley
Salt, peppercorns
For the dumplings:
Eggs - 2 pieces (large, about 140 grams, weighed with shell)
Semolina - 120 grams
Baking powder - a knife tip
Boil the well-washed meat in 2.5 liters of cold water. A little salt is added. The formed foam is removed.
Chop the vegetables and put them to boil together with the meat. We also put 20 pieces of peppercorns. After the water started to boil again, we partially cover the pot with a lid and cook the soup on low heat for about an hour. Remove the meat and vegetables from the pot, strain the soup, then put it back on the fire. The meat is not thrown away, of course! It can be added, torn into small strips or a whole piece, in the soup plate or you can use it in another dish.
Separate the whites from the yolks and beat the whites foamy with a fork or whisk.
Add a little salt to the yolks and gently mix with the egg whites.
Add the semolina mixed with baking powder, in 3-4 installments. Mix the composition slightly, mostly by turning.
Leave aside for 5-10 minutes.
Taste the soup and add more salt, if needed.
Take the dumpling mixture, only from the edge of the bowl, with a spoon or a wet teaspoon and drop it into the boiling soup.
The dumplings are boiled in a small boil, with the lid slightly pulled to one side, for 15-20 minutes.
After 7-8 minutes, gently turn to the other side.
Chop 2 pre-boiled carrots and capia pepper and add to the soup.
The dumplings are cooked, the soup is ready! Cover the bowl with the lid and leave for 10 minutes before serving the soup.
Sprinkle with chopped green parsley.
Good appetite!
Thanks for viewing!
#recipe
#soup
#dumplings
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