Name: Rich Beef Broth with Semolina Dumplings and Root Vegetables
Total time: 50 min
Yield: 4

A warming soup often feels incredibly comforting, especially in the third trimester of pregnancy. When space in your belly becomes tight and heartburn appears, small and easily digestible meals are a true relief. This beef broth with semolina dumplings gives you energy and hydration without weighing down your stomach.

Ingredients for 2 to 3 portions

For the dumplings:

1 egg
30 g soft butter
60 g soft wheat semolina
A pinch of salt and a little freshly grated nutmeg

For the soup:

800 ml high-quality beef broth (homemade or from a jar)
2 carrots
1 small piece of celeriac
Half a leek
Fresh parsley for garnish

Preparation

Whisk the soft butter until creamy and stir in the egg thoroughly.
Fold the semolina, salt, and nutmeg into the mixture.
Let the semolina dough rest in the refrigerator for about 15 minutes.
Meanwhile, peel the carrots and celeriac and cut everything into fine cubes.
Wash the leek thoroughly and cut it into thin rings.
Heat the beef broth in a wide pot and add the prepared vegetables.
Use two teaspoons to form small dumplings from the dough and gently slide them into the simmering broth.
Let the dumplings and vegetables simmer gently over low heat for about 15 minutes.
Serve the soup hot and sprinkle each portion with freshly chopped parsley.

Good to know

The semolina dumplings cook completely in the hot broth. The raw egg in the dough is safely heated through, which is highly important during pregnancy. You can also cook the beef broth in larger batches and freeze it in portions. This way, you always have a warm meal ready on exhausting days.

When things are difficult

Sometimes your appetite is low or your stomach feels very sensitive. In this case, simply leave out the leek and celeriac and use only mild carrots. Even a plain broth, sipped slowly from a mug, can be very soothing if you experience nausea or severe heartburn.

Note

For any health questions or uncertainties regarding nutrition during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.

Preparation

Whisk the soft butter until creamy and stir in the egg thoroughly.

Fold the semolina, salt, and nutmeg into the mixture.

Let the semolina dough rest in the refrigerator for about 15 minutes.

Meanwhile, peel the carrots and celeriac and cut everything into fine cubes.

Wash the leek thoroughly and cut it into thin rings.

Heat the beef broth in a wide pot and add the prepared vegetables.

Use two teaspoons to form small dumplings from the dough and gently slide them into the simmering broth.

Let the dumplings and vegetables simmer gently over low heat for about 15 minutes.

Serve the soup hot and sprinkle each portion with freshly chopped parsley.