Chicken soup with Hungarian Semolina Dumplings { Grizgombócleves}

As I was scrolling my news feed the other day, I came across Jamie Oliver's recipe of Jewish Penicillin . It was served with matzo balls. I love the idea but without the matzo crackers (to make the matzo balls) I needed a substitute for matzo. My search lead me to the Hungarian semolina dumplings, which I have eaten at my MIL's place. I thought what a perfect substitute as I will put one more Hungarian recipe under my belt!

Chicken soup with Hungarian semolina dumplings
dumpling recipe via Hami Hami

For soup :-
1 medium onion, peeled
1 knob of ginger, peeled
1 cinnamon stick
6 pepper corns
1 dried bay leaf
2 cloves garlic
oil, for sauteing
3 chicken legs, de-boned, keep the bone
3 carrots, peeled and chopped half
2 parsley root, peeled and chopped half
1/4 celery root, peeled
3/4 cup of frozen green peas
salt, to taste
water

for sprinkling
parsley leaves, chop finely
spring onion, leaves only chopped

For semolina dumplings
1 egg
4 Tbsp semolina flour
salt, to taste
ground pepper, to taste
parsley leaves, chopped finely

Method
To make soup
1) Heat about 1 tbsp of oil in pot, saute whole onion, knob of ginger, cinnamon stick, whole garlic cloves, pepper corn, dried bay leaves and bones of chicken legs.Once browned a little, add all vegetables and about 2 tsp salt. add water enough to cover the vegetables and a little more.

2) Bring the water to a boil and put in the chicken leg meat, cook the meat for 20-25 mins until cooked. remove meat from soup and set aside let it cool and later keep in the fridge. Turn down the heat to simmer the soup for about 2 hours. remove the onion, and root vegetables except for celery root. set aside.
continue to simmer soup for another 1 hour. Cube the root vegetables, and put it back to the soup add the frozen peas. Bring it to a boil again check for seasoning. Turn off the heat and sprinkle with chopped parsley and spring onion leaves. It is ready to be served with semolina dumplings and chicken meat.

To make dumplings (start during the last hour of simmering the soup)
3) Prepare the batter for semolina dumplings. In a bowl, beat in the egg, add in the semolina flour, season with salt and parsley leaves, mix it well. Cover and let it rest in the fridge for 30 mins.
After 30 mins., bring a small of pot of water to boil, season the boiling water with some salt. Take out the dumpling batter, use 2 spoons to quenelle the batter into dumplings. Drop dumplings one-by-one into boiling water gently. Turn it a few times. The dumplings are reading when they float to the top and the semolina is no longer hard. Set it aside until soup is ready to be served.