Semolina Dumpling Soup Recipes

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GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS



Griessnockerl - Austrian Style Semolina Dumplings image

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Provided by gemini08

Categories     Stocks

Time 40m

Yield 18 dumplings, 6 serving(s)

Number Of Ingredients 8

2 eggs
1/4 cup butter or 1/4 cup margarine, melted
1 cup semolina (farina can be substituted)
1 pinch of freshly grated nutmeg
1 pinch salt
fresh ground pepper
soup stock
chopped chives (to garnish)

Steps:

  • Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
  • Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
  • Cook for 10 - 15 minutes or until they rise to the surface.
  • Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
  • Drain and serve in broth, sprinkled with chives and grated nutmeg.
  • Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7

SEMOLINA DUMPLING SOUP



Semolina Dumpling Soup image

This Soup is easy to make, my kids love it. Take any broth or soup, as long as the dumplings swim in liquid.

Provided by Bea9822

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

30 g butter or 30 g margarine
1 egg
60 g semolina
salt
pepper
1 teaspoon parsley, freshly chopped or 1/2 teaspoon dried parsley
1 dash nutmeg
4 cups beef broth or 4 cups chicken broth

Steps:

  • Cream butter, add semolina, egg and seasonings.
  • Let rest for 15 minutes.
  • Bring stock to a boil, reduce heat to medium.
  • Roll the dough in small balls and drop them into the stock.
  • The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully.
  • Let simmer for 20 to 30 minutes.

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