Very popular throughout Europe, semolina dumplings (Griessnockerln, Griesskloesschen, griz knedle) can be added to any clear broth soup.
Keyword: Semolina Soup Dumplings
50gbutter at room temperature
salt and white pepper to taste
a pinch of ground nutmeg
flat leaf parsley or chivesfinely chopped (optional)
Beat the butter until pale and fluffy
Add egg, mix with butter
Pour in semolina, season, add herbs if using and mix until all comes together
Dip a spoon into a hot soup or broth then take some of the mixture and slide it into a simmering soup.
Repeat until all the mixture is used.
Cook for about 10 minutes, then turn the heat off and let it stand covered for further 5-10 minutes.
Semolina dumplings are easy to make. Use coarse semolina for this recipe, as dumplings made from finely ground semolina tend to be dense and cook slower. Make the mixture when the soup is almost ready.