Griessnockerl Suppe, or Semolina Dumpling Soup

As an Austrian dish originally, I am familiar with this soup from my childhood. Semolina flour is not easily found in the stores, it can be ordered on Amazon. 
Austrian Griessnockerl soup
Griessknockerl Soup

Below are some of my suggestions:

There are several German dishes prepared with Semolina flour. Like sweet Grießchnitten, Grießbrei etc. Recipes will follow in future posts

Griessnockerlsuppe, or Semolina Dumpling Soup

Griessnockerlsuppe, or Semolina Dumpling Soup


  • 3.5 tbsp Butter
  • 1 medium Egg
  • 2/3 cup Semolina (100 gram)
  • 1/2 tsp Nutmeg
  • 4 cups beef broth
  • Some Parsley for garnish


  • Beat butter till frothy. Gradually add Egg, Semolina flour and nutmeg. Stir well and let the mixture swell for 2 to 3 hours in the refrigerator
  • Remove, then let come to room temperature. Take a teaspoon and keep it wet by placing it in water then in flour mixture. Form the dumplings. They should be smooth. Place the dumplings into the salted boiling water. Set heat to medium low and cook for about 15 minutes.

Nutrition information

3 to 5 Servings

Remove and rinse in sieve with cold water (prevent sticking)

You serve the Griessknockerl in a beef broth (I use the leftover broth when boiling beef for Tafelspitz)

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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