For the corn balls, bring soup, butter and a pinch of nutmeg to a boil. Sift in the semolina and cook until thick while stirring.
Put the mixture into a bowl and let it cool down. Mix with egg and flour, add salt and pepper.
Form 8 corn balls from the mixture and cook in a sieve over steam for about 12 minutes.
Preparation Tip:
Corn balls are an excellent side dish for goose, turkey or other meat dishes. It is best to add red cabbage.