Hungarian Semolina Dumpling Soup (Gombóc Leves)
Hungarian semolina dumpling soup is a light yet hearty soup made with fluffy semolina dumplings cooked gently in a clear broth. It’s often served as a first course and is especially popular during colder months or when someone wants a comforting, easy-to-digest meal.
Ingredients
For the Semolina Dumplings
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1 large egg
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2 tablespoons vegetable oil or melted butter
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3 tablespoons semolina (farina)
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Salt, to taste
For the Soup
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6 cups chicken broth (homemade preferred)
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1 carrot, thinly sliced
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1 small parsnip or celery root (optional), sliced
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1 tablespoon chopped parsley
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Salt and pepper, to taste
Instructions
Make the Dumpling Dough
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In a bowl, beat the egg with oil and a pinch of salt.
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Stir in the semolina until smooth.
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Cover and let the mixture rest at room temperature for 15–20 minutes. This step is essential for fluffy dumplings.
Prepare the Soup
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Bring the broth to a gentle boil in a pot.
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Add the sliced carrot (and parsnip or celery root, if using). Simmer for about 5–7 minutes until slightly tender.
Cook the Dumplings
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Reduce the broth to a gentle simmer (not a rolling boil).
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Using a teaspoon, drop small spoonfuls of the semolina mixture into the soup.
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Cover and simmer gently for 10–12 minutes. The dumplings will expand and float when done.
Finish
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Season with salt and pepper to taste.
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Sprinkle with chopped parsley before serving.
Tips for Perfect Hungarian Semolina Dumplings
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Do not boil vigorously—strong boiling will make dumplings dense.
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Dumplings should be light and airy, not heavy.
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If the mixture is too firm, add ½ teaspoon water; if too loose, add a pinch more semolina.
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Always test one dumpling first if unsure.
Variations
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Add a pinch of nutmeg to the dumpling mixture for traditional flavor.
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Include peas or kohlrabi for a heartier soup.
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For a vegetarian version, use vegetable broth.
Serving
Serve hot with crusty bread or on its own as a light meal. This soup is especially popular when someone is feeling under the weather or wants something simple and nourishing.