Grießnockerlsuppe (Semolina Dumpling Soup)

Ingredients

For the semolina dumplings:

• 50 g butter, softened
• 1 egg
• 80–100 g fine semolina
• A pinch of salt
• A pinch of nutmeg

For the soup:

• 1.5 liters beef or chicken broth
• 2 carrots, sliced
• 1 small piece of celery, diced
• Fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Beat the softened butter until creamy. Add the egg, salt, and nutmeg and mix well.
2. Gradually add the semolina until you have a soft, thick mixture. Let it rest for 10–15 minutes.
3. Bring the broth to a gentle simmer and add the sliced carrots and celery. Cook until tender.
4. Using two teaspoons, shape the semolina mixture into small oval dumplings and carefully drop them into the simmering broth.
5. Cook gently for about 10–15 minutes, until the dumplings are soft and cooked through.
6. Taste and adjust the seasoning with salt and pepper.
7. Sprinkle with fresh chopped parsley and serve hot with crusty bread.