A clear beef broth studded with soft, tender semolina dumplings, a simple, comforting first course of Austrian home cooking.
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.
Serves 4
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.
Bring the beef or chicken broth to a gentle simmer in a wide pot.
Using two spoons dipped in warm water, shape the semolina mixture into small dumplings.
Gently drop the dumplings into the simmering broth, cover, and poach for 12 to 15 minutes until they've doubled in size and float.
Cut one dumpling in half to confirm it's cooked through evenly, without a raw center.
Ladle the broth and dumplings into bowls, garnish with fresh chives, and serve hot.
Let the semolina mixture rest before shaping — this allows the grains to absorb moisture and firm up, making the dumplings hold together properly during poaching.
Keep the broth at a gentle simmer, not a rolling boil, while poaching, or the dumplings can break apart.
Use a good, clear, flavorful broth since it's the main flavor carrier in this simple soup.
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.
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.
Grießnockerlsuppe 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.
The mixture likely wasn't rested long enough, or the broth was boiling too hard — rest the batter a full 15 minutes and keep the broth at a gentle simmer.
Yes, shape them and refrigerate uncooked for a few hours, then poach fresh in hot broth just before serving.
It needs more poaching time, and it helps to cover the pot so the steam cooks the dumplings evenly all the way through.
Per serving (320g / 11.3 oz) · 4 servings total
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