Grießnockerlsuppe (Traditional Austrian Semolina Dumpling Soup)

Semolina dumpling soup served in clear broth, a staple in Austrian cuisine.

Ingredients (Serves 4–6)

For the Broth:

• 1 liter Fleischbrühe (beef broth) or chicken broth

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

For the Semolina Dumplings (Grießnockerl):

• 2 eggs

• 60 g semolina (Grieß)

• 30 g butter, softened

• 1 pinch nutmeg

• Salt and freshly ground black pepper, to taste

• 1 tbsp chopped parsley

Preparation

1. Prepare the dumpling mixture:

   • Beat eggs in a bowl and mix with semolina, butter, nutmeg, salt, pepper, and chopped parsley.

   • Let the mixture rest for 10–15 minutes so the semolina absorbs moisture.

2. Form the dumplings:

   • Wet hands or two spoons and shape small dumplings (about walnut-sized).

3. Cook the dumplings:

   • Bring the broth to a gentle simmer.

   • Carefully drop dumplings into the simmering broth.

   • Cook for 10–12 minutes until dumplings are light and cooked through.

4. Serve:

   • Ladle broth and dumplings into bowls.

   • Garnish with chopped parsley and serve hot.

Serving Suggestions

• Serve as a starter for traditional Austrian meals.

• Pair with crusty bread or a light salad.

Cooking Tips

• Do not boil the broth vigorously to keep dumplings intact.

• Use fresh parsley for added flavor and color.

• Grießnockerl can be made slightly in advance but cook just before serving.