Austrian National Food
Grießnockerlsuppe
Last updated: 2026-02-28 22:20:02
Recipe at a glance
Grießnockerlsuppe
Key recipe details from the source.
- Servings
- 4
- Preparation
- 15 minutes
- Cooking
- 20 minutes
- Calories
- 300 kcal
Austrian recipe
Grießnockerlsuppe
Grießnockerlsuppe 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—each roughly the size of a walnut—lightened 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.
01 · Overview
Overview
Grießnockerlsuppe, 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.
02 · Ingredients
Ingredients
For the Grießnockerl (Semolina Dumplings)
- 1 cup semolina (grieß)
- 1/4 cup butter, melted
- 1 large egg
- 1/4 cup milk
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- A pinch of grated nutmeg (optional)
- Fresh parsley, finely chopped (for garnish)
For the Soup
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 small onion, chopped
- 1 small carrot, sliced
- 1/2 cup celery, finely chopped
- Salt and pepper, to taste
03 · Directions
Directions
Prepare the Grießnockerl (Semolina Dumplings)
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.
Remove from heat and let the mixture cool slightly.
Once cooled, mix in the egg, flour, salt, pepper, and nutmeg (if using). Stir until a smooth dough forms.
Cover the dough and let it sit for about 10 minutes to rest and firm up.
Prepare the Soup
While the dumpling dough rests, bring the chicken broth to a boil in a large pot.
Add the chopped onion, carrot, and celery to the broth. Season with salt and pepper to taste.
Once the broth is simmering, reduce the heat to low to keep it at a gentle simmer.
Shape and Cook the Dumplings
Wet your hands to prevent sticking, then shape small spoonfuls of the semolina mixture into dumplings, about the size of a small walnut.
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.
Serve the Soup
Once the dumplings are cooked, ladle the soup into bowls, ensuring each bowl gets a few dumplings.
Garnish with freshly chopped parsley for a burst of color and flavor.
Serve
Serve the Grießnockerlsuppe hot as a starter or light main course. It’s perfect for a cozy meal on a cold day.
04 · Nutrition
Nutrition
- Calories
- 300 kcal