Semolina Dumpling Soup ('Grießklöschensuppe')
Semolina Dumpling Soup ('Grießklöschensuppe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the semolina dumplings:
- 1 tablespoon butter
- 1/2 cup whole milk
- freshly grated nutmeg, to taste
- salt, to taste
- 1.8 ounces (50 g) semolina flour
- 1 egg, size M
- For serving:
- 4 cups homemade beef broth
- red wine vinegar, to taste
- freshly grated nutmeg, to taste
- salt, to taste
- 4 tablespoons finely minced chives
Instructions
- 1
Make the dumpling batter:
- 2
Add the butter, milk, nutmeg, and salt into a small pot and bring the mixture to a boil. Take it off the heat, then stir in the semolina flour. Return the pot to the stove over medium heat and continue whisking the mixture for about one minute until it firms up and won't stick to the bottom of your pot. Take it out of the pot and transfer it into a mixing bowl. Whisk in the egg.
- 3
Shape and cook the dumplings:
- 4
Heat a large pot of lightly salted water until it is lightly simmering. Take two tablespoons and dip them in the simmering water. Form little oval-shaped dumplings by rotating the batter between your two spoons. Check out the video in my blog post for visual reference. Put the dumplings in the lightly simmering water. They will first fall to the bottom of the pot and then rise to the top. Once they're floating on top they're done. Take them out of the pot and set aside.
- 5
Serve the dumplings:
- 6
Heat up your beef broth until it is lightly simmering and season to taste with vinegar, nutmeg, and salt. Divide the semolina dumplings and chives evenly among four small serving bowls and ladle over the hot broth. Serve immediately.