German Semolina Dumpling Soup Grießnockerlsuppe Recipe
A light, clear soup with delicate semolina dumplings that in Germany is often served as a first course on Sundays or at family celebrations. The dumplings are soft, springy and gently buttery, and the broth is warming and full of vegetable aroma. It’s a bit like Polish rosół, only instead of noodles there are small, fluffy semolina clouds floating in it.
This classic German soup combines the comfort of clear broth with light, buttery semolina dumplings that are surprisingly easy to make. It’s elegant enough for a festive meal yet simple and economical, making it perfect for both Sunday lunches and everyday family dinners.
Chef's tips
Use really soft butter and room-temperature eggs so the dumpling mixture comes together smoothly and stays airy. Keep the broth just below a boil when cooking the dumplings – strong boiling can break them apart or make them tough. If you’re unsure about the consistency, cook one test dumpling first and adjust the mixture with a little more semolina if needed.
How to serve
Serve as a first course before a roast or other main dish, or as a light standalone dinner with bread. For a more festive version, garnish with extra fresh herbs or a few very thin carrot slices cooked in the broth.
Ingredients
- chicken broth homemade or from a good-quality stock cube - 1.5 l
- semolina - 80 g
- butter soft, at room temperature - 40 g
- egg size M - 1 piece
- egg yolk - 1 piece
- carrot medium - 1 piece
- parsley root - 0.5 piece
- celeriac small piece - 40 g
- leek white part - 0.25 piece
- parsley leaves chopped - 2 tablespoons
- nutmeg grated, optional - 0.25 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Peel the carrot, parsley root and celeriac, then cut them into small cubes. Wash the leek thoroughly and slice into thin half-moons.
- Pour the broth into a pot, add the chopped vegetables (except the parsley leaves), bring to a boil, then reduce the heat and cook for 10–15 minutes until the vegetables are tender but not falling apart.
- In a bowl, beat the soft butter with a spoon or mixer until light and fluffy (about 2–3 minutes).
- Add the egg and egg yolk to the butter and mix thoroughly until smooth and uniform.
- Add the semolina, nutmeg, a pinch of salt and pepper. Mix until you get a thick but still soft mixture. Set aside for 10–15 minutes so the semolina can swell – the mixture should thicken and firm up slightly.
- After resting, check the consistency: the mixture should be scoopable with a teaspoon and hold its shape. If it is too runny, add 1–2 teaspoons of semolina and set aside for another 5 minutes.
- Reduce the heat under the broth so it is only gently simmering (small bubbles, no vigorous boiling).
- Using two small teaspoons, form small dumplings by scooping a portion of the mixture with one teaspoon and sliding it into the soup with the other. Do this slowly so the dumplings don’t fall apart.
- Cook the dumplings over very low heat for 10–12 minutes. Do not stir vigorously – if needed, gently shake the pot. The dumplings are done when they have clearly puffed up and are not raw or hard in the centre when cut open.
- Finally, season the soup with salt and pepper, sprinkle with chopped parsley leaves and serve immediately.
Storage
Store the soup with dumplings in the refrigerator for up to 2 days. Reheat gently over low heat without boiling vigorously so the dumplings stay soft and don’t fall apart. Do not freeze, as the texture of the dumplings may deteriorate.
