My children are completely predictable when it comes to after school conversation. It always centres around food. No surprise. Despite packing each child generous and delicious portions for recess and lunch, they are always ravenous when the school bell rings. Their thoughts and questions are pretty much along the following lines… “Hi Mum, how was your day? What can we eat as a snack? What have you made for dinner?” See? Food, food, food. I have figured out that if I give them an appealing answer then we can move off the topic of food and talk about something else. 

This afternoon when I collected my girls from swimming I watched their faces light up when I described the plentiful pot of Hearty Veal and Veggie Soup with Giant Couscous and Dumplings that we were going to eat for dinner. I previously published the recipe for this wholesome dish on the 22nd May. This evening just before serving, I added half a cup of giant couscous along with semolina and polenta dumplings. Oh and can you guess what the kids asked as they were snaffling up their soup? “What’s for lunch tomorrow, Mum?”

Soup Dumplings
These should be added to the soup just minutes before serving. 

Ingredients
2 eggs
4 tablespoons instant polenta
2 tablespoons semolina
dash of milk

Beat the eggs in a deep bowl with a fork. Add the polenta and semolina and stir to combine. Add just enough milk to bind the ingredients and to create a very thick batter. Drop heaped teaspoonfuls into the gently bubbling soup making sure they are not cramped, as the dumplings will expand as they cook. The dumplings will bob to the top of the soup when ready (this takes about 1 minute).