Recipe for austrian dumplings

Griesnockerl Suppe – Austrian Soup with Semolina Dumplings

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This soup is very popular and common in Austria. My children love it, so I started preparing homemade semolina dumplings instead of using store bought ones. They not only taste much better, are healthier and you know exactly what is in them, but this recipe is also incredibly easy and gives you the possibility to add a different twist to it each time.
Make many of them but multiplying the recipe and freeze the dumplings, so you will have them ready for a quick dinner!

Recipe for semolina dumplings
Austrian Semolina Dumplings Soup

I like to serve the semolina dumplings in a nice broth made with beef, carrots, onions, celery, parsley, cinnamon and pepper. But you can choose any broth you like, so it is also perfect for vegetarian if served in pure vegetable broth. Prepare the broth first, while it is cooking, you can proceed with the dumplings, the recipe makes about 20 of them:


  • 210 g semolina
  • 1 tsp salt
  • 3 eggs
  • 90 g of melted butter
  • optional: a pinch of nutmeg; 1 tbsp of grated parmesan; 1 tbsp of herbs; 1 tbsp of lemon zest;…
How to make semolina dumplings
Semolina dumplings in the making


  1. First of all, melt the butter (90g) in the microwave or on the stove in a small pot.
  2. In a bowl pour the semolina (210g), salt (1tsp), eggs (3), nutmeg (1tsp) or other flavourings and then the melted butter.
  3. Mix it all together with a spoon. Let it rest a couple of minutes and mix again. The semolina will absorb the liquids. You will notice that it gets spongier and firmer with time.
  4. Using two spoons form the dumplings (see how to make the dumplings in the video: How to form semolina dumplings) and place them on a plate or tray that is going to fit in your freezer.
  5. Let the dumplings in the freezer for at least 30 minutes before cooking them.
  6. Once they are solid (after 2 hours) you can transfer them into a bag or container for easier storage in your freezer.
  7. In a big pot bring water to a boil, turn the heat down to medium and drop the dumplings you intend to eat into the water, one at a time. They will double in size, so I recommend 2-3 pieces per person.
  8. Let them cook in the water, simmering (not boiling or they will break), covered with a lid for 20 minutes (10 minutes longer if they were completely frozen). Then turn off the heat and let them rest in the hot water, still covered with a lid, for another 10 minutes.
  9. Serve in hot broth and enjoy with chives!

Looking for more Austrian recipes? Check them out here!

Save time with prepared dumplings
Frozen Austrian Semolina Dumplings

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To me, it is important, that my children eat healthy homemade meals. Fresh ingredients, no E numbers or unnecessary conservatives or flavourings. They love this simple soup and I am sure it will always remind them of their childhood.

Unfortunately, many children do not have the possibility to enjoy a warm and home prepared meal every day. In Germany, there is an association that is trying to change this: Die Arche provides children with a warm and healthy meal at school or for lunch, taking in consideration the dietary needs and allowing them to have the energy to get through the day and to grow up strong and healthy. Have a look at their homepage and project and help them if you can!

Together with other Food bloggers and Friends, we are sharing this information and many childhood recipes to raise awareness about this problem and invite all our readers to take a moment to help. You can participate in their activities, donate or simply increase the awareness by informing your community and friends about this great project and many others that Die Arche offers, in order to give our children a better world and future.

Recipe for Austrian Dumplings soup
Childhood Memories

Here you can find all the participants to this Food Blogger Event and their recipes, simply click on the picture to go to their website. Thanks to Flo from Inside.Kitchen and Katharina from Foodblogliebe for starting this awareness project! Go spread the voice now!!

Baked Rice Pudding with apples – Katrin from Fernwehkueche
Creamy Yoghurt Rice Pudding – Juliane from Geschmacksliebe
Meatballs Spaghetti – Kathrina from Kuechentraum und Purzelbaum
Meatloaf – Lena & Bjorn from Cocinasera
Vegan nut creme – Julia from Planty Healthy Food
Spaghetti with Wurst Gulasch – Rebekka from Kaleidoscopic Kitchen

6 thoughts on “Griesnockerl Suppe – Austrian Soup with Semolina Dumplings”

  1. Liebe Laura,
    dein Beitrag ist wirklich klasse geworden. Genauso wie deine tollen Makeing of Bilder.
    Toll gemacht und ganz viele liebe Grüße nach Singapur

    1. Vielen Dank liebe Rebekka!
      Im Ausland lernt man auch so einfache Kost zu schätzen und zu machen, die sonst nicht zum kaufen gibt!
      Ganz liebe Grüße zurück!

  2. Liebe Laura,

    selbstgemachte Griesnockerl-Suppe ist einfach klasse. Ich mache meine Nockerl immer mit Dinkelgries, was auch sehr gut funktioniert. Toller Post mit superschönen Bildern.

    Liebe Grüße aus (aktuell) Österreich nach Singapur.

  3. Liebe Laura,

    ein super Beitrag und deine Griessnockerl sehen super lecker aus! Ich habe noch nie welche selbst gemacht, aber bei deinen tollen Bilder bekomme ich direkt Lust darauf in die Küche zu stehen und das Rezept mal nachzukochen 🙂 Schön, dass du wieder mit am Start bist!

    Liebe Grüße nach Singapur,

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