Grießnockerlsuppe
Grießnockerlsuppe is one of the most comforting soups in Viennese cuisine, appearing almost daily on the menus of traditional cafés and restaurants across Austria. The small semolina dumplings, fluffy and lightly salted, are considered the test of a skilled cook — a well-made dumpling must be tender, never dense or rubbery. The soup enjoys the status of a family dish par excellence, often cooked at home on cold winter days or served as a first course at Sunday meals. The simplicity of the ingredients — semolina, butter, eggs and a clean broth — actually hides a precise technique, passed down through generations in Austrian kitchens, where every family proudly defends its own version of the recipe.
Fluffy semolina dumplings
A mixture of semolina, butter and eggs forms light, tender dumplings.
Clear beef broth
The broth simmers for a long time from beef bones and meat, for a clean taste.
Fresh chopped parsley
Fresh green parsley adds color and freshness at the end.
Essential dough rest
The dumpling batter rests in the fridge so it can be easily shaped.
Ingredients 4 servings
- 100g semolina
- 60g soft butter
- 2 eggs
- 1.5L clear beef broth
- 1 bunch chopped parsley
- Salt to taste
- 1 pinch of nutmeg
- Ground black pepper
- 1 tbsp chopped chives for garnish
How to make it
- 1Beat the soft butter with the eggs until smooth, then gradually add the semolina, salt, nutmeg and pepper, mixing until a creamy consistency forms.
- 2Cover the mixture and refrigerate for at least 30 minutes, during which the semolina hydrates and becomes easier to shape.
- 3Bring the beef broth to a gentle simmer, without letting it boil hard, so the dumplings don't break apart.
- 4Using two teaspoons moistened in water, shape small, oval dumplings from the cold semolina mixture.
- 5Carefully lower the dumplings into the hot broth and simmer, covered, over low heat for 12-15 minutes, without lifting the lid too often, until they puff up and float to the surface.
- 6Check one dumpling by cutting it in half — the inside should be fluffy and fully cooked, with no raw center.
- 7Ladle the soup into bowls, with 3-4 dumplings each, and sprinkle with freshly chopped parsley and chives just before serving.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
