📝 About This Recipe
Grießnockerlsuppe is the quintessential soul food of Southern Germany and Austria, featuring delicate, cloud-like semolina dumplings bobbing in a crystal-clear, aromatic beef broth. This alpine classic balances the rustic texture of durum wheat semolina with the elegance of fresh nutmeg and chives, creating a starter that is both sophisticated and deeply nostalgic. Mastering the 'Nockerl' is a rite of passage for any home cook, resulting in a dish that warms the heart and palate with every spoonful.
🥗 Ingredients
The Beef Broth (Consommé)
- 2 liters High-quality beef stock (homemade or low-sodium store-bought)
- 1 large Carrot (peeled and sliced into thin rounds)
- 1/2 stalk Leek (white and light green parts only, sliced into rings)
- 50 grams Celery root (Celeriac) (finely diced)
- 5 pieces Black peppercorns (whole)
- to taste Salt
The Semolina Dumplings (Grießnockerl)
- 60 grams Unsalted butter (softened to room temperature)
- 1 large Egg (at room temperature)
- 120 grams Durum wheat semolina (Hartweizengrieß) (fine grind is best)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Salt
For Garnish
- 1 small bunch Fresh chives (finely snipped)
- 1 sprig Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large stockpot, bring the beef stock to a gentle simmer over medium heat. Add the sliced carrots, leeks, celery root, and peppercorns.
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2
Reduce the heat to low and let the broth infuse with the vegetables for about 20-25 minutes while you prepare the dumpling batter.
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3
In a medium mixing bowl, cream the softened butter with a whisk or fork until it is light, airy, and pale in color.
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4
Add the egg to the creamed butter and whisk vigorously until fully incorporated and smooth.
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5
Stir in the salt and the freshly grated nutmeg. The nutmeg is essential for that authentic Bavarian flavor profile.
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6
Gradually fold in the semolina flour. Mix until just combined; do not overwork the dough or the dumplings will become tough.
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7
Crucial Step: Let the semolina mixture rest at room temperature for at least 15 minutes. This allows the grains to swell and ensures the dumplings hold their shape.
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8
Bring a separate large pot of salted water to a boil, then reduce to a very gentle simmer. Never cook the dumplings directly in your main broth as they will make it cloudy.
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9
Dip two tablespoons into the hot water. Use one spoon to scoop a small amount of batter, and the other to smooth and shape it into an oval 'quenelle' or football shape.
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10
Carefully slide the dumpling into the simmering water. Repeat until all batter is used, dipping the spoons in water between each dumpling to prevent sticking.
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11
Cover the pot with a lid and let the dumplings simmer very gently for 15-20 minutes. They should double in size and feel light.
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12
Turn off the heat and let the dumplings sit in the hot water for another 5 minutes to ensure the centers are perfectly cooked.
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13
Taste your vegetable beef broth and adjust the seasoning with salt if necessary. Remove the peppercorns if desired.
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14
To serve, place 2-3 dumplings into each warmed soup bowl using a slotted spoon.
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15
Ladle the hot broth and some of the cooked vegetables over the dumplings. Garnish generously with freshly snipped chives and serve immediately.
💡 Chef's Tips
Ensure your butter and egg are at room temperature to prevent the batter from curdling. The 15-minute rest period for the batter is non-negotiable; it's the secret to the perfect fluffy texture. Avoid a rolling boil when cooking the dumplings; a gentle simmer prevents them from breaking apart. If you want a clearer broth, strain the vegetables out before serving and only add fresh ones for the final presentation. Test one dumpling first: if it falls apart, stir a teaspoon more of semolina into the remaining batter.
🍽️ Serving Suggestions
Pair with a crisp, dry German Riesling or a light Weissbier. Serve as a traditional first course (Vorspeise) before a heavy roast pork or Schnitzel. Accompany with a slice of dark, crusty rye bread with salted butter. For a vegetarian version, use a robust, dark vegetable umami broth instead of beef stock. Finish the meal with a warm Apple Strudel for the ultimate German dining experience.