Omas Griessnockerlsuppe Beef And Semolina Dumpling Soup Recipes

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OMA'S GRIESSNOCKERLSUPPE (BEEF AND SEMOLINA DUMPLING SOUP)



Oma's Griessnockerlsuppe (Beef and Semolina Dumpling Soup) image

There is nothing better than a semolina dumpling soup made from beef stock. This is a German dish called Griessnockerlsuppe. Semolina dumplings are suitable for freezing, as is the stock. The boiled beef can be used for other dishes, such as marinated beef salad.

Provided by nadia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 12h

Yield 8

Number Of Ingredients 19

1 ½ pounds beef bones
1 pound beef shank (beef shin meat)
2 quarts cold water
1 large onion, peeled and halved
¼ teaspoon black peppercorns
1 bay leaf
salt to taste
1 parsnip, peeled and quartered
1 turnip, peeled and sliced
1 leek, trimmed and chopped
1 carrot, peeled and sliced
1 stalk celery, trimmed and sliced
freshly ground black pepper
½ cup milk
5 ½ tablespoons butter, softened
¾ cup semolina flour
2 eggs
salt to taste
1 pinch ground nutmeg

Steps:

  • Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
  • Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
  • Bring stock to a boil; reduce heat to low, cover pot, and simmer.
  • Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
  • Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 9.4 g, Cholesterol 88.5 mg, Fat 13.3 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 7.1 g, Sodium 165.9 mg, Sugar 4 g

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  • Melted the butter and let it cool. Pour butter into medium bowl and whisk together with the egg for 2 -3 minutes or until bubbles begin to form. Add semolina flour, salt, baking powder, freshly grated nutmeg and parsley, if using. Mix thoroughly and form into small dough ball with your mixing utensil. Let dough rest for 15 minutes.
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  • Reduce the heat down to low and let the dumplings cook for at least another 15 minutes. Dumplings will sink back down as they grow. Take one out to test to see if it's cooked through (soft and no darker spots in the middle). If they are still firm, cook for an additional 5 minutes or until soft, but not mushy.
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Top Asked Questions

What is semolina dumpling soup?
Semolina Dumpling Soup (Griessnockerlsuppe) These famous soup dumplings (Griessnockerl-Suppe: Griess = semolina, Nockerl = dumpling and Suppe = soup) are served in most traditional Austrian Gasthäuser (restaurants) and are also very common in Bavaria, the southern end of Germany.
What are soup dumplings?
These famous soup dumplings (Griessnockerl-Suppe: Griess = semolina, Nockerl = dumpling and Suppe = soup) are served in most traditional Austrian Gasthäuser (restaurants) and are also very common in Bavaria, the southern end of Germany. Barely without exception, they are floating in a bowl of homemade clear beef stock.
How do you cook Nockerl dumplings?
Shaping dumplings is easiest done with two wet soup spoons. Use about 2 teaspoons of batter for each Nockerl. Form tight, oval quenelles with three clear edges and a smooth surface. You can cook the dumplings in either generously salted water or stock. I think they taste somehow better when cooked directly in broth.
How to make homemade homemade dumplings?
Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes.

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