Stir the butter until it foams slightly. First add the semolina, then the egg yolks. Season to taste with the spices. Add the herbs and the pistachios. Leave the dough to stand for a quarter of an hour so that the semolina can swell. Stir in the stiffly beaten egg whites. Make the finished broth light. Form dumplings with two teaspoons, always moistened a second time, and put them into the clear soup.
Leave on low heat in covered pot for a quarter of an hour.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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