Another favorite Austrian recipe of mine is Griessnockerlsuppe, which means semolina dumpling soup. I’ve tried this recipe several times now and tweaked it to being just right. It only takes about 15 minutes to make and serves 4. Enjoy:
- 1 cup + 2 tbsp semolina flour (Coarse is better, but anything works, really.)
- 1 whole egg
- 1 egg white
- 6 tbsp. soft butter
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 2 cans or 16 oz. beef broth (chicken works great, too!)
- 1 small/medium carrot
- 4 green onions
- 1 tsp parsley
Making it happen:
Chop carrot into thin slices, and to the same to the green onions. Add vegetables and parsley to broth and start cooking on high.
While that works up to a boil, grab a bowl and whisk the butter until soft and creamy. Add the salt and nutmeg, then add the eggs one at a time. Whip it up so the mix is nice and airy.
Slowly add the semolina flour until all semolina is mixed with egg mixture. (Note: The dumplings are even better when the mix is allowed to chill for 30 minutes in the refrigerator, but if you’re going for a quick meal you can skip that.)
Scoop out small dumplings with a soup spoon and form 12 egg-shaped dumplings. When they’re formed, use a spoon to drop them into your broth. Reduce heat and let simmer for 3-5 minutes (10 if you refrigerated them). Dumplings are done when they float to the top.
Serve the broth with 2 or 3 dumplings per person. Garnish with a pinch of parsley or chopped chives.