• Heat the butter in a small pot over low to medium heat until melted, then add the minced garlic (if you'd like to keep this soup more classic, you can leave the garlic out and just heat the butter with the milk until boiling).
• Cook the minced garlic until starting to brown, about 5 minutes.
• Add the milk and bring to a boil. Gradually stir in the semolina and stirring constantly, cook until the dough is starting to peel off the sides of the pot.

Make the Dumplings

• Remove the dough and allow to cool completely (I flattened mine out in a shallow bowl and transferred it to the fridge to speed up this process).
• Once cooled, add the egg, salt and nutmeg (fresh is best!).
• Heat the broth in a medium sized pot and bring it to a simmer, then turn down the heat a bit to keep it hot, but stop the boiling (you don't want it to actively boil or else your dumplings could fall apart).
• Form dumplings using two small spoons and let them glide, one after the other, into the hot broth. Dip your spoons into some hot water in between shaping the dumplings.

Prepare the Soup

• Let the dumplings steep for 10 minutes in the hot broth (it should not be boiling anymore). While steeping, you can also add some vegetables like sliced carrots, peas, etc.
• Garnish with some fresh parsley and serve immediately.