A few hours before you want to make the Semolina dumpling soup, you should put the butte and the egg out of the fridge. If that is not possible anymore, warm the butter in the microwave (for 10 seconds or so). Put the egg a few minutes in warm water.
First, the soup is made. In a pot, add about 1 liter of cold water, add soup vegetables (carrots, turnips, celery, leeks, parsley), and onions and spices. Bring to boil and let simmer at low temperature for about 45 minutes. Alternatively, use beef broth or instant soup. After 45 minutes remove the vegetables and seasoning and add salt and pepper. The soup is very easy to prepare: The onions are cut in half and come with the shell (which makes a nice color). The vegetables are not peeled but only washed and cut only in larger pieces.
Put the butter in a bowl and stir so it gets a bit creamy.
Now the butter is mixed with the egg, salt, nutmeg and the semolina. (Either with the mixer or with a spoon or similar). Let rest for 20-30 minutes, preferably in the refrigerator.
With two spoons form the dumplings (Nockerl). With one spoon, take the dough out of the bowl, with the second you bring the dumpling to its form. If it does not look perfect you can say at least that it is self-made. ;)
Let the dumplings either cook for 5 minutes in the soup (then there will swim small pieces of it in the soup) or cook separately in salted water cook and then add to the soup. The water shall only simmer lightly. At this point, I also add some extra chopped carrots in the soup. (Not the ones from the soup vegetables earlier, they are already too soft and sweet). Then let the dumplings rest in the water/soup for 15 minutes. Garnish with chives.