For 4 Persons you need:

  • 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.

4 Responses to Semolina dumplings soup (Griesnockerlsuppe)

  • Bernadette says:

    Definitely a comfort food when you don’t feel good or even when you do feel good!

  • Andrea says:

    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.

  • George says:

    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

  • admin says:

    Hi,
    for broth try something like this, it’s a good alternative:
    http://www.swissfoodstore.com/product/knorr-rindsboullion/

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