This nourishing soup from Southern Germany and Austria features “Griessnockerl” oval, quenelle-shaped dumplings made from hard wheat semolina and an egg (in German “Griess”).
Austrian-style Semolina Dumpling Soup
A light vegetable, chicken or beef broth with floating oval dumplings made from semolina what and egg
Ingredients
- 120 g hard wheat semolina Griess
- 60 g butter room temperature, about 1/2 stick butter
- 1 egg whole
- 1 dash salt
- 1 dash nutmeg
- 1-2 tbsp broth vegetable, beef, mushroom, or chicken broth
- 500 ml water
Instructions
- Mix room-temperature butter in a mixing bowl until soft
- Whisk egg by hand and add to butter
- Blend in semolina flour, salt and nutmeg and beat for 2 more minutes
- Place dumpling mix in the refrigerator for about 15-20 minutes.
- Bring water with the broth powder to a boil, lower temperature and let simmer
- Remove the dumpling mix from the refrigerator, form oblong dumplings with two table spoons and slide them into the simmering soup.
- Cook for 15 minutes in simmering soup, then serve with a pretzel
- Add fresh vegetables and garnish with parsley or fresh herbs
