{"id":36274,"date":"2024-12-03T22:16:09","date_gmt":"2024-12-03T22:16:09","guid":{"rendered":"https:\/\/travelshelper.com\/?p=36274"},"modified":"2026-02-28T22:20:02","modified_gmt":"2026-02-28T22:20:02","slug":"soupe-aux-boulettes-de-semoule","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/fr\/world-of-food\/austrian-national-food\/griesnockerlsuppe\/","title":{"rendered":"Soupe aux boulettes de semoule"},"content":{"rendered":"\n

Grie\u00dfnockerlsuppe, a well-known Austrian soup, is a symbol of simplicity and great satisfaction. In Austria and beyond, the delicate, cloud-like semolina dumplings matched by a rich broth become a beloved comfort. Whether served as a filling main course or a consoling appetiser, this soup captures the depth of Austrian cooking history.<\/p>\n\n\n

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\n\t\t\t\t\t\"Grie\u00dfnockerlsuppe\"\n\t\t\t\t\t
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Grie\u00dfnockerlsuppe<\/h2>Recette de Travel S Helper<\/span>Plat\u00a0: Soups<\/mark><\/span>Cuisine\u00a0: Austrian<\/mark><\/span>Difficult\u00e9\u00a0: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Grie\u00dfnockerlsuppe presents a harmony of textures and flavors in modest proportions. From a base of gently simmered chicken broth, fragranced by diced onion, carrot and celery, emerge clouds of semolina dumplings\u2014each roughly the size of a walnut\u2014lightened by beaten egg and a ribbon of melted butter. A grating of nutmeg and a scattering of finely chopped parsley lend subtle warmth and freshness to the broth, while a judicious hand with salt and pepper preserves the clarity of each component. The dumpling dough begins with warm milk coaxed into a gentle swell by butter, then bound with semolina, flour and a solitary egg. After a brief rest, spoonfuls of the mixture slip into the barely rolling broth, where they swell and poach in under five minutes. Pooled at the centre of the bowl, the pale dumplings float amid jewel-like strands of carrot and celery, their tender interiors releasing a quiet richness when pierced by the spoon. Leftovers endure three days refrigerated; when reheated over low heat, the soup retains its signature lightness without collapsing into heaviness.<\/p>

Ingredients<\/h3>
  • <\/strong>For the Grie\u00dfnockerl (Semolina Dumplings)<\/strong><\/li>
  • <\/span>

    1 cup semolina (grie\u00df)<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup butter, melted<\/span><\/p><\/li>

  • <\/span>

    1 large egg<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup milk<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup all-purpose flour<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper, to taste<\/span><\/p><\/li>

  • <\/span>

    A pinch of grated nutmeg (optional)<\/span><\/p><\/li>

  • <\/span>

    Fresh parsley, finely chopped (for garnish)<\/span><\/p><\/li>

  • <\/strong>For the Soup<\/strong><\/li>
  • <\/span>

    4 cups chicken broth (or vegetable broth for a vegetarian version)<\/span><\/p><\/li>

  • <\/span>

    1 small onion, chopped<\/span><\/p><\/li>

  • <\/span>

    1 small carrot, sliced<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup celery, finely chopped<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper, to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • <\/strong>Prepare the Grie\u00dfnockerl (Semolina Dumplings)<\/strong><\/li>
    • In a medium saucepan, heat the milk over low heat. Add the butter and stir until melted. Once melted, gradually add the semolina while stirring continuously to prevent lumps. Stir until the mixture thickens, about 2-3 minutes.<\/li>
    • Remove from heat and let the mixture cool slightly.<\/li>
    • Once cooled, mix in the egg, flour, salt, pepper, and nutmeg (if using). Stir until a smooth dough forms.<\/li>
    • Cover the dough and let it sit for about 10 minutes to rest and firm up.<\/li>
    • <\/strong>Prepare the Soup<\/strong><\/li>
    • While the dumpling dough rests, bring the chicken broth to a boil in a large pot.<\/li>
    • Add the chopped onion, carrot, and celery to the broth. Season with salt and pepper to taste.<\/li>
    • Once the broth is simmering, reduce the heat to low to keep it at a gentle simmer.<\/li>
    • <\/strong>Shape and Cook the Dumplings<\/strong><\/li>
    • Wet your hands to prevent sticking, then shape small spoonfuls of the semolina mixture into dumplings, about the size of a small walnut.<\/li>
    • Gently drop the dumplings into the simmering broth. They should float to the surface as they cook. Allow them to simmer for about 10-15 minutes, or until they are fully cooked and have expanded.<\/li>
    • <\/strong>Serve the Soup<\/strong><\/li>
    • Once the dumplings are cooked, ladle the soup into bowls, ensuring each bowl gets a few dumplings.<\/li>
    • Garnish with freshly chopped parsley for a burst of color and flavor.<\/li>
    • <\/strong>Serve<\/strong><\/li>
    • Serve the Grie\u00dfnockerlsuppe hot as a starter or light main course. It\u2019s perfect for a cozy meal on a cold day.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Dumpling Texture –<\/strong> The dumplings should be light and fluffy. If they seem too dense, you can add a bit more milk to the dough before shaping.<\/li>
      • Broth Options –<\/strong> While chicken broth is traditional, you can also use vegetable broth for a vegetarian-friendly version of this dish.<\/li>
      • Flavor Variations –<\/strong> Some variations of the soup might include adding a small amount of finely chopped spinach or other herbs for extra flavor. You can also add a bay leaf to the broth for an additional depth of taste.<\/li>
      • Storage –<\/strong> Grie\u00dfnockerlsuppe can be stored in the fridge for up to 2-3 days. To reheat, gently warm the soup on the stove, but avoid boiling it as the dumplings may break apart.<\/li><\/ul>\n\t\t\t\t<\/div>