Griessnockerl Suppe

Warm and comforting, Griessnockerl Suppe is a classic Austrian soup featuring fluffy semolina dumplings in rich chicken broth. Ideal for cozy weeknight dinners or to soothe the soul on chilly days.

• 1 liter chicken or vegetable broth
• 100 grams semolina
• 2 large eggs
• 50 grams butter
• 2 tablespoons parsley, chopped
• salt to taste salt
• pepper to taste pepper

Method

1. 1

   In a pot, bring the chicken or vegetable broth to a gentle simmer over medium heat.

2. 2

   In a separate bowl, melt the butter and mix in the semolina, stirring continuously for about 2 minutes until slightly golden.

3. 3

   Remove the semolina mixture from heat and let it cool for a few minutes. Then, add the eggs, one at a time, mixing well after each addition.

4. 4

   Season the mixture with salt and pepper, then fold in the chopped parsley.

5. 5

   Using a spoon or your hands, form small dumplings (nockerl) from the semolina mixture.

6. 6

   Once the broth is simmering, gently drop the nockerl into the broth. Cook for about 10 minutes or until they rise to the surface.

7. 7

   Serving hot, ladle the soup into bowls and garnish with additional parsley if desired.

8. 8

   Enjoy your delicious Griessnockerl Suppe!