Griessnockerl is originally an an Austrian dish, I am familiar with this soup from my childhood.
The secret of this recipe for the semolina dumpling is that the butter needs to be room temperature, only then stir in a bowl until frothy. Season with salt and a small, delicate pinch of nutmeg. Add the egg while stirring vigorously. Scatter semolina on top, mix well until the batter is a smooth.
Cover with foil and let rest for 15-20 minutes. With the help of 2 tablespoons, which are repeatedly dipped in hot water shape dumplings from the mass. Place as desired on a lightly creased board or plate and let it steep again briefly (this will make the dumplings even nicer).
Bring plenty of salted water to the boil in a large saucepan. Drop in the dumplings, bring to the boil and then simmer gently for 10-15 minutes over low heat (do not cook properly!). Meanwhile, turn the dumplings carefully from time to time.
Carefully lift out the semolina dumplings and serve in the prepared hot soup. Sprinkle with parsley or chives and serve quickly.
The semolina dumplings can also be cooked in the beef soup, but this sometimes makes the soup look a little cloudy. Cooked dumplings should never stay too long in the broth, otherwise they will simply “soak up” the soup and consequently become softened.
There are several German dishes prepared with Semolina flour. Like sweet Grießchnitten, Grießbrei etc.