Steps
- Beat 80g of softened unsalted butter for 1 minute, until creamy. Gradually beat in 2 room-temperature beaten eggs and 130g of coarse wheat farina in alternating additions.
- Mix in ¼ teaspoon of fine salt, ⅛ teaspoon of ground nutmeg, and 1 tablespoon of chopped flat-leaf parsley. Refrigerate for 15 minutes, until firm.
- Bring a wide pot of salted water to a gentle simmer. Using two wet spoons, shape firm oval dumplings from 2-teaspoon portions, smoothing any gaps. Lower into the water without crowding.
- Simmer gently for 5 minutes, then reduce to the lowest heat and steep for 10-15 minutes, until doubled and tender in the center.
- Heat 4 cups of beef broth. Lift the dumplings into bowls, pour over the broth, and garnish with chopped chives.