Austrian Semolina Dumplings in Broth (Grießnockerlsuppe)

About This Recipe

Grießnockerlsuppe is a classic Austrian soup built around small, delicate dumplings made from semolina, butter and egg, poached gently in a clear, well-seasoned beef broth until they puff up light and fluffy. It's one of the simplest and most beloved soups in Austrian home cooking, often served as a starter before a larger meal or on its own as a light lunch, valued for how quickly it comes together from just a handful of pantry staples. The technique that matters most is resting the semolina dumpling mixture before shaping, which allows the semolina to fully absorb the fat and egg, giving the dumplings their signature light, cohesive texture rather than falling apart in the simmering broth. Poaching them gently, at a bare simmer rather than a rolling boil, keeps them from breaking apart or becoming waterlogged. Served in a good, clear broth with a scatter of fresh chives, grießnockerlsuppe reflects Austria's tradition of simple, technique-driven soups that rely on getting a few basic components exactly right rather than a long ingredient list.

Ingredients

Serves 4

• 0.75 cupfine semolina
• 4 tbspbutter(softened)
• 1egg
• 0.5 tspfine sea salt
• 0.25 tspground nutmeg
• 6 cupsbeef broth(well-seasoned, homemade or good quality)
• 2 tbspfresh chives(chopped)

Instructions

1. 1

   Make the dumpling mixture

   Beat softened butter until light, then beat in the egg, salt and nutmeg. Fold in semolina until evenly combined.

2. 2

   Rest the mixture

   Cover and refrigerate for 20-30 minutes to let the semolina fully absorb the fat.

   This resting time is essential for the dumplings to hold together properly and turn out light rather than falling apart in the broth.

3. 3

   Heat the broth

   Bring the beef broth to a gentle simmer in a wide pot.

4. 4

   Shape and poach

   Using two wet spoons, shape the mixture into small dumplings and drop them gently into the simmering broth.

5. 5

   Cook through

   Simmer gently, uncovered, for 12-15 minutes until the dumplings have puffed up and cooked through, turning once.

6. 6

   Serve

   Ladle the broth and dumplings into bowls, scatter with fresh chives, and serve hot.

Variations

• •

  Add finely chopped fresh parsley to the dumpling mixture for extra flavor.

• •

  Use chicken broth instead of beef for a lighter version.

• •

  Add cooked, shredded chicken or beef to the finished soup for a more substantial meal.

Storage

Refrigerate broth and dumplings together up to 2 days, though the dumplings soften somewhat on standing. Reheat gently without boiling hard.

Frequently Asked Questions