Semolina Dumpling Soup (Griessnockerlsuppe)

Method8 steps

1. 1

   Step 1: Beat softened butter (80 g) with an electric hand mixer until creamy, about 1 minute.

   Uses 80 g unsalted butter (about 5½ tbsp)

2. 2

   Step 2: Gradually add half of the beaten eggs (2), then half of the semolina. Add the remaining eggs, semolina, nutmeg (1/8 teaspoon), salt (1/4 teaspoon) and parsley and mix until well combined. The mixture should be soft and creamy.

   Uses Creamed softened butter · 2 eggs, lightly beaten (at room temperature) · 130 g white semolina (about ⅔ cup) · 1/4 teaspoon fine salt · 1/8 teaspoon ground nutmeg · 1 tbsp chopped flat-leaf parsley

3. 3

   Step 3: Put the batter into the fridge and let it rest for 15 minutes, so it gets firm.

   Chill Batter · 15 minUses Soft semolina dumpling batter

4. 4

   Step 4: Bring a wide pot of generously salted water to a boil. Reduce temperature to medium-low. The water should simmer gently but not be boiling or the dumplings will fall apart.

   Uses Water for gently simmering the dumplings · Salt for the dumpling cooking water

5. 5

   Step 5: Dip two tablespoons (to avoid sticking) into hot water and form tight, oval quenelles with the aid of 2 tablespoons, so they end up with three clear edges and a smooth surface. If this is too difficult, you can wet your hands and shape them. The important thing is that they need to be really tightly shaped. Don’t make them too big, as they will double in bulk. Update 12/11/2015: If you left the batter in the fridge for too long or if it is kind of hard to shape the Nockerl because the batter is to stiff, stir the batter with a fork before you shape them. That usually helps.

   Uses Chilled firm semolina dumpling batter

6. 6

   Step 6: Drop the formed dumplings into the simmering water. If you are using a rather small pot, don't overcrowd it, because the dumplings will plump up.

   Uses Tightly shaped semolina quenelles · Gently simmering salted cooking water

7. 7

   Step 7: Cook the dumplings in barely simmering water for 5 minutes. Reduce the heat to its lowest setting and let them steep another 10–15 minutes. They should double in size. Test one: if the center is still firm, steep a little longer until soft but not mushy.

   5-minute simmer, then 10–15-minute gentle steep · 20 minUses Semolina dumplings in simmering water

8. 8

   Step 8: Meanwhile heat the stock. When the dumplings are done, transfer them with a slotted spoon into soup bowls. Add a ladle of stock and serve sprinkled with chopped chive.

   Uses Cooked tender semolina dumplings · About 4 cups beef or vegetable stock · Chopped chives for garnish