Chicken Soup with Semolina Dumplings {Ajngemahtec}

Croatia has had rewarding contacts throughout history with Germany and I assume that this soup has german origin ( Eingemachtes), but I really don’t know why it is called that way – literal translation in english would be – canned, preserved. But no matter the name, or where it originally came from, you will get nice and comforting chicken soup, traditional in northen and north-western part of Croatia.

Every household has its own recipe and a variation on the theme, but to me, the best and favorite is this mother’s version ( well, she put is her version some kale leaves- unfortunately I didn’t have any in the fridge). If you don’t like dumplings, you can add any kind of pasta in the soup, although I cannot imagine Eingemachtes without dumplings.

Eingemachtes macht sehr gut 🙂

Tip: In most of my soups I use VEGETA Seasoning. It really makes FANTASTIC soups. Detailed description and where to buy it, you can find here: Vegeta Seasoning.

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Eingemachtes - Chicken Soup with Wheat Grits Dumplings

Nice and comforting chicken soup, traditional in northen and north-western part of Croatia

Prep Time10 mins

Cook Time55 mins

Total Time1 hr 5 mins

Cuisine: Croatian

Servings: 4

Author: Mihaela's mamma 🙂

Ingredients

Soup:

• 4-6 pieces of chicken thights bone in
• 1 medium onion
• 2 large carrots 1 shredded and 1 finely sliced
• 1 cup frozen peas
• 1 small parley root finely sliced
• 1 chicken bullion cube
• 6 cups of hot water
• 2 tbsp oil
• 2 tbsp chopped parsley leaves
• 1 tsp Vegeta seasoning optional
• salt and pepper

Dumplings:

• 2 medium eggs
• 2 tbsp oil vegetable or sunflower
• about 2/3 cup semolina add more, if you like firmer dumplings

Instructions

• In a large pot heat oil under medium heat, add chopped onion and cook about 2 minutes.
• Add shredded and sliced carrots and sliced parsley root, season with a pinch of salt and cook for 5 minutes, stirring occasionally.
• Add chicken thighs,1 -2 cups of water, bullion cube and cook on low heat for 25 minutes, stirring occasionally and adding water if necessary.
• After 25 minutes add frozen peas, pour remainig water and cook for 10-15 minutes.
• Remove chicken from the soup and shred the meat of the bone. Put aside.
• In a mean time in separate bowl beat eggs with 2 tbsp of oil, slowly add semolina, stirring constantly until you get thick batter, making sure that no lumps remain.
• Warm tablesppon under hot water and with a tablespoon drop full spoons of batter into the soup and cook for additional 10 minutes.
• Add the chicken back in the pot, add chopped parsley leaves, season with salt, pepper and 1 tsp Vegeta.and cook for 1-2 minutes.
• Serve warm.

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