To make your soup meal more substantial, add dumplings. Place 1¼ cups (185 g) selfraising flour in a medium bowl. Using your fingertips, rub 60 g chilled butter, cut into small cubes, into the flour, until the mixture resembles breadcrumbs. With a wooden spoon, fold in 2 tablespoons grated parmesan, 1 tablespoon each finely chopped chives and parsley, or herbs of your choice. Add ½ cup (125 ml) milk and, using a flat-bladed knife, mix until just combined. Knead the dough briefly. With a teaspoon, scoop dough into balls and shape with floured hands. Drop balls into the soup and simmer, covered, for 15 minutes. Serves 4.
Beef Soup with Dumplings