Light, fluffy semolina dumplings simmered in a clear beef broth with fresh chives — a beloved Austrian soup, grießnockerlsuppe.
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.
Serves 4
Beat softened butter until light, then beat in the egg, salt and nutmeg. Fold in semolina until evenly combined.
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.
Bring the beef broth to a gentle simmer in a wide pot.
Using two wet spoons, shape the mixture into small dumplings and drop them gently into the simmering broth.
Simmer gently, uncovered, for 12-15 minutes until the dumplings have puffed up and cooked through, turning once.
Ladle the broth and dumplings into bowls, scatter with fresh chives, and serve hot.
Don't skip resting the dumpling mixture — this is the single most important step for dumplings that hold together and turn out light rather than dense.
Keep the broth at a gentle simmer, not a rolling boil, while poaching the dumplings so they don't break apart.
Use a good, well-seasoned beef broth, since it's the main flavor carrier in this simple soup.
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.
Refrigerate broth and dumplings together up to 2 days, though the dumplings soften somewhat on standing. Reheat gently without boiling hard.
Grießnockerlsuppe has long been a staple of Austrian home cooking, valued for its simplicity and the way a good, clear broth combined with well-made semolina dumplings can turn a handful of pantry ingredients into a genuinely satisfying dish. It remains a common starter across Austrian restaurants and home kitchens, often served before a larger meal.
This usually means the mixture wasn't rested long enough before shaping, or the broth was boiling too vigorously — always rest the mixture at least 20 minutes and keep the broth at a gentle simmer, not a hard boil, while poaching.
Yes — the rested mixture can be made a few hours ahead and kept refrigerated; shape and poach the dumplings just before serving for the best texture.
Fine semolina is a finely ground durum wheat product, sold in most supermarkets in the baking or grains aisle, sometimes labeled as cream of wheat — make sure to use the fine grind rather than coarse pasta-making semolina.
Per serving (320g / 11.3 oz) · 4 servings total
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