Grandma's semolina dumpling soup (Grießnockerlsuppe)

Grandma's semolina dumpling soup (Grießnockerlsuppe)

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"It's time for a real German classic today! With this semolina dumpling soup, I want to bring a little nostalgia and cozy warmth into your kitchen. Alongside the traditional chicken broth, this dumpling soup is also a real childhood memory of mine. And especially in the cold winter months, the combination of tender dumplings in aromatic broth is wonderfully comforting. If you are still looking for a really good recipe for vegetable stock, I can highly recommend our recipe: “Homemade vegetable stock” – it provides the perfect base for soups like this."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
100 g
semolina
250 ml
milk
½ pinch
nutmeg
30 g
butter
1
parsley roots
½
leek
g
parsley
½ sprig
lovage
salt

Utensils

saucepan, cooking spoon, 2 pots, slotted spoon, knife, cutting board

Nutrition per serving

Cal454
Fat20 g
Protein15 g
Carb55 g
  • Step 1/4

    Heat milk in a small saucepan and season with salt and nutmeg. Once milk begins to boil, add butter and slowly add semolina while stirring continuously. Stir the mixture until it forms a thick mass that pulls away from the bottom of the pot. Allow the dough to cool, then incorporate eggs. Use two teaspoons to form small dumplings (to prevent sticking, dip the spoons in hot water occasionally).
    • 250 ml milk
    • ½ pinch nutmeg
    • 100 g semolina
    • 30 g butter
    • 1 eggs
    • salt
    • pepper
    • saucepan
    • cooking spoon

    Heat milk in a small saucepan and season with salt and nutmeg. Once milk begins to boil, add butter and slowly add semolina while stirring continuously. Stir the mixture until it forms a thick mass that pulls away from the bottom of the pot. Allow the dough to cool, then incorporate eggs. Use two teaspoons to form small dumplings (to prevent sticking, dip the spoons in hot water occasionally).

  • Step 2/4

    Place dumplings in a separate pot with hot, lightly salted water. Let them simmer over low heat for approx. 10 min., until they float to the surface. It’s important that the water doesn’t boil rapidly, as this could cause the dumplings to break apart. Remove cooked dumplings from water and set aside.
    • pot
    • slotted spoon

    Place dumplings in a separate pot with hot, lightly salted water. Let them simmer over low heat for approx. 10 min., until they float to the surface. It’s important that the water doesn’t boil rapidly, as this could cause the dumplings to break apart. Remove cooked dumplings from water and set aside.

  • Step 3/4

    Meanwhile, peel celery, carrots, and parsley root, then dice them into small cubes. Wash leek thoroughly and slice into thin rings. Roughly chop parsley. Heat the prepared vegetable broth in a pot. Add diced vegetables along with bay leaf and lovage. Simmer for approx. 10 min. until the vegetables are tender. Season with salt and pepper to taste.
    • 100 g celery roots
    • 1 carrots
    • 1 parsley roots
    • ½ leek
    • g parsley
    • ¾ l vegetable broth
    • ½ bay leaf
    • ½ sprig lovage
    • salt
    • pepper
    • knife
    • cutting board
    • pot

    Meanwhile, peel celery, carrots, and parsley root, then dice them into small cubes. Wash leek thoroughly and slice into thin rings. Roughly chop parsley. Heat the prepared vegetable broth in a pot. Add diced vegetables along with bay leaf and lovage. Simmer for approx. 10 min. until the vegetables are tender. Season with salt and pepper to taste.

  • Step 4/4

    Add the dumplings to the hot soup, let everything steep briefly without boiling, then garnish with chopped parsley and serve.

    Add the dumplings to the hot soup, let everything steep briefly without boiling, then garnish with chopped parsley and serve.

  • Enjoy your meal!

    Grandma's semolina dumpling soup (Grießnockerlsuppe)

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