Traditional Austrian Grießnockerlsuppe with Butter-Egg-Semolina Dumplings in Clear Beef Broth (No Milk)
Grießnockerlsuppe is a classic Austrian soup featuring fluffy semolina dumplings in a rich beef broth, perfect for a cozy meal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a saucepan, bring the beef broth to a gentle simmer over medium heat.
- 2
Cream the softened butter until smooth, then beat in the egg, salt, and a little pepper.
- 3
Stir in the semolina just until evenly combined.
- 4
Rest the mixture for 15 minutes so the semolina hydrates.
- 5
Use two wet teaspoons to shape small oval quenelles; they will expand substantially, so do not make golf-ball-size dumplings.
- 6
Poach the dumplings gently in the clear broth for about 12 minutes, then cover and let them stand off the heat for 5 minutes until fluffy and cooked through.
- 7
Taste the broth and adjust seasoning with salt and pepper if necessary before serving.
Cook notes
Tips
For fluffier dumplings, ensure you let the semolina mixture rest long enough before shaping.
Serve the soup hot for the best flavor and texture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover broth in an airtight container in the refrigerator for up to 3 days.
- Dumplings can be reheated in the broth over low heat, but they are best fresh.
Substitutions
- Use vegetable broth instead of beef broth for a vegetarian option.
- Swap butter for margarine if you're looking for a dairy-free alternative.
What to Serve With
- Crusty bread
- A simple side salad
- Steamed vegetables
Common Mistakes
- Not letting the dumpling mixture rest long enough, leading to dense dumplings.
- Overcrowding the pot with dumplings, which can prevent them from cooking evenly.
Recipe FAQ
Can I freeze Grießnockerlsuppe?
It's best to freeze the broth separately from the dumplings, as they may become mushy when frozen.
What can I use if I don’t have semolina?
You can substitute semolina with fine polenta, though the texture will slightly differ.
Can I add vegetables to the soup?
Yes, adding diced carrots or celery to the broth while simmering adds flavor.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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