Grießnockerlsuppe (Semolina Dumpling Soup)

Melt butter in a small saucepan over low heat. Remove from heat and let cool for 3 minutes—it should be warm, not hot.

Whisk egg, salt, pepper, and nutmeg in a bowl until smooth. Pour in the cooled butter and whisk to combine.

Add semolina and stir with a spoon until a cohesive, slightly sticky dough forms. Cover and let rest 15 minutes at room temperature so semolina can fully hydrate.

Bring vegetable broth to a gentle simmer in a large pot over medium heat—small bubbles breaking the surface, not a rolling boil.

Wet your hands with cold water. Pinch off walnut-sized pieces of dough and roll into 2-3 cm balls. Re-wet hands as needed to prevent sticking.

Drop dumplings into the simmering broth. Reduce heat to maintain a bare simmer. Cook uncovered for 10-12 minutes until dumplings are firm and float—they'll nearly double in size.

Taste broth and adjust salt and pepper. Ladle soup and dumplings into bowls, top with chopped chives, and serve immediately.