Clear Soup with Semolina Dumplings

Using two spoons, which you'll want to dip regularly into hot water to prevent sticking, press or shape the semolina batter into dumplings. If you have time, place these shaped dumplings on a lightly oiled board or plate and let them stand for a short while; this allows them to rise even more.

Heat a generous quantity of salted water in a large pan. Once it's boiling, carefully place the dumplings into the water. Bring the water back to a boil, then immediately turn down the heat and let the dumplings simmer gently for 10–15 minutes. The key here is a gentle simmer, not a vigorous boil. Turn the dumplings occasionally so they cook evenly. Simmering them in water first keeps your soup broth from becoming cloudy, though you could cook them directly in the broth if you don't mind a slightly less clear result.