Austrian Grießnockerlsuppe (Semolina Dumpling Soup)

About This Recipe

Austrian Grießnockerlsuppe is a real, traditional Austrian dish, known as Semolina Dumpling Soup. A clear beef broth studded with soft, tender semolina dumplings, a simple, comforting first course of Austrian home cooking.\n\nGrießnockerlsuppe is a staple starter across Austria and Bavaria, built on a technique of binding semolina with butter and egg into a light dumpling that gently poaches directly in the finished broth.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 1.5 Lclear beef or chicken broth
• 4 tbspbutter(softened)
• 1egg
• 100 gfine semolina
• 1 tspfine sea salt
• 0.25 tspground nutmeg
• 2 tbspchopped fresh chives(to garnish)

Instructions

1. 1

   Make the dumpling batter

   Beat softened butter until creamy, then beat in the egg. Stir in semolina, salt and nutmeg until combined, then let rest for 15 minutes so the semolina absorbs moisture and firms up.

2. 2

   Heat the broth

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

3. 3

   Shape the dumplings

   Using two spoons dipped in warm water, shape the semolina mixture into small dumplings.

4. 4

   Poach

   Gently drop the dumplings into the simmering broth, cover, and poach for 12 to 15 minutes until they've doubled in size and float.

5. 5

   Check doneness

   Cut one dumpling in half to confirm it's cooked through evenly, without a raw center.

6. 6

   Serve

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

Variations

• •

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

• •

  Some households add thin strips of cooked carrot or celery to the broth for more texture.

• •

  A vegetarian version uses a rich vegetable broth instead of meat-based stock.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions