- 5,3 oz. (150g) semolina
- 2 Eggs
- 2 tablespoons of soft butter
- A pinch of salt
Stir the eggs with the butter and salt untill it is a homogeneous mixture. Add the semolina little by little. This results in a solid mixture.
Then cut little dumplings from this mixture with a teaspoon and give them immediately in boiling broth and let them be there for 20 minutes.
Important: Don’t wait when you have cutted the dumplings, put them without any delay in the broth.
Tip
Cut small pieces, they get bigger while boiling.
Well suited to:
- Serve this soup as a starter with some pieces of white bread
Regions:
You can find this recipe in many variants everywhere in the south of Germany, especially in Bavaria and Swabia.
Definitely a comfort food when you don’t feel good or even when you do feel good!
I have found that if you ad a pinch of nutmeg and some white pepper to the dumpling mix it has a deeper flavor than just using salt.
Hi,
I’ll try to make the griesnockerlsuppe once I learn how to make (or buy ) a proper broth. My mother made this, but as usual, no receipes written down.
I’m looking for a receipe for saure lungerl. I would most likely use chicken instead of calfs lungs. Healthier and its also tough to find the lungs, if they are even out there. I need a receipe for the tasty tangy broth. Can you help
Like your site. Thanks for your help.
Prost!
George
Hi,
for broth try something like this, it’s a good alternative:
http://www.swissfoodstore.com/product/knorr-rindsboullion/