Meat broth-1.5 l, butter 1 tablespoon, 2 eggs, semolina about 100 g, salt to taste.

Thoroughly grind 2 yolks with a spoonful of butter until creamy, then pour the cereal into the yolks in a thin stream, stirring continuously, until a thick mass is obtained (thicker than good sour cream), and salt. Whisk the egg whites and fold them into this mixture. Bring the prepared meat broth to a boil. Drop one dumpling into it with a teaspoon: if it swells, the dumplings are good, and if the dumpling remains strong, the dough should be diluted with cold broth, and if the dumpling is boiled, add a little semolina or separately whipped egg white and yolk to the dough. Dip the dumplings into the boiling broth with a teaspoon and boil for 10-12 minutes. Ready dumplings float to the surface. Serve the soup to the table, seasoning it with finely chopped parsley.