Grießnockerlsuppe
Grießnockerlsuppe (GREES-noh-kerl-zoo-peh)
Semolina Dumpling Soup
Delicate, cloud-like semolina dumplings floating in crystal-clear beef broth — the gentlest of Austrian soup courses.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep soup bowl
Garnishes: chives, parsley
Accompaniments: crusty bread
Instructions
-
1
Cream softened butter until fluffy. Beat in the egg thoroughly.
-
2
Stir in semolina, salt, nutmeg, and parsley. Mix well. Rest in refrigerator for 30 min.
-
3
Bring salted water to a gentle simmer.
-
4
Using two teaspoons, shape small oval dumplings and drop into simmering water.
-
5
Cook gently for 12-15 min. Dumplings will swell and float when done.
-
6
Transfer to soup bowls. Ladle hot beef broth over them and garnish with chives.
Did You Know?
The perfect Grießnockerl should be so light it practically floats above the broth — dense nockerl are considered a kitchen failure in Austria.
Chef's Notes
Equipment Tips
- saucepan
- large pot
- two spoons for shaping
Garnishing
chives, parsley
Accompaniments
crusty bread
The Story Behind Grießnockerlsuppe
Grießnockerlsuppe is one of the holy trinity of Austrian soup inserts, alongside Frittaten and Leberknödel. Semolina dumplings reflect the influence of Italian cuisine on Austrian cooking, transformed into something uniquely Viennese through the addition of butter and nutmeg.
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