Semolina dumplings swim in a golden broth for a simple, satisfying German meal that’s comforting, nourishing, and ready in just about 30 minutes!
The best part: it feels like my German childhood in a bowl and a full circle moment sharing this simple meal with my kids! And my kids are obsessed with these dumplings! They float to the top of their soup bowls like little clouds, and they always ask for seconds.
Jump to:
- Why I love this semolina dumpling soup
- What is Griessklösschen Suppe?
- Ingredients for semolina dumpling soup
- How to make the dumplings and soup
- How to serve
- Tips & Variations
- Pantry tip: always keep semolina handy!
- More German soup recipes you’ll love
- Knoblauch Griessklösschen Suppe: German Garlic Semolina Dumpling Soup
Why I love this semolina dumpling soup
Recently, a German friend told me how much her son loves Griessklösschen Suppe. She always keeps semolina flour stocked so she can whip up a quick pot of this cozy dumpling soup for him.
As soon as she mentioned it, I was transported back to my Oma’s house. I could see myself running through her garden with my sister as I was smelling the deliciousness of this soup filling the air outside. Wow, did I love this simple soup! And was I thankful for my friend sharing her story. Because it brought back this memory that I had almost forgotten about. And it inspired me to make this soup for my family.
What surprised me most? These satisfying dumplings are so easy to make from scratch! With just a few pantry staples and a bit of simmering broth, you’re on your way to a bowl of German comfort.
What is Griessklösschen Suppe?
Griessklösschen Suppe is a traditional German soup made with small, delicate dumplings formed from semolina, butter, egg, and seasoning. They’re usually served in a clear broth, sometimes with carrots, peas, or other veggies. They are a staple in many German homes, especially as a light meal or starter.
My version adds a little twist: garlic! I gently sauté the garlic in butter before adding the milk and semolina, giving the dumplings a richer, deeper flavor. Feel free to leave the garlic out for a more traditional taste or create your own versions by adding curry powder (gives it a fun oriental touch), cayenne (to add heat), or fresh herbs (so refreshing!).
You could also add in shredded chicken (such as from a rotisserie chicken) for added protein).
Ingredients for semolina dumpling soup
You’ll only need a handful of simple ingredients to make this easy semolina recipe. For the detailed ingredient amounts, click here to get to the recipe.
- Semolina flour – You can find this in the baking aisle. It’s finer than polenta and perfect for dumplings.
- Butter & milk – The base of the dumpling dough, made extra fragrant by sautéed garlic.
- Egg – Helps bind the dumplings.
- Salt & nutmeg – Don’t skip the nutmeg! It adds that classic German flavor.
- Garlic (optional) – For a deeper, more savory dumpling.
- Broth – I use chicken broth, but vegetable works just as well.
- Parsley & optional veggies – Carrots, peas, or even shredded chicken make great add-ins.
How to make the dumplings and soup
First, make the dumpling dough. Then steep the dumplings in hot broth until fluffy and cooked through. Let me give you an overview.
1. Make the Dough
Melt butter, sauté the garlic (if using), then add milk and bring to a boil. Slowly stir in semolina and cook until the dough starts to pull away from the pot. Let the dough cool completely, then mix in the egg, salt, and nutmeg.
2. Shape the dumplings
Use two small spoons to shape the dumplings. Dip the spoons into hot water in between to make this easier!
3. Simmer in broth
Bring the broth to a simmer (not a full boil!). Gently slide the dumplings in and let them steep for 10 minutes. Add any veggies you’d like at this stage.
4. Garnish & serve
Top with fresh parsley and serve hot.
How to serve
I love this soup as a light lunch or dinner, especially with a slice of fresh bread or alongside a sandwich. It also makes a lovely appetizer, something warm and cozy to start your meal with.
Tips & Variations
- Make it classic: Skip the garlic for a more traditional Griessklösschen Suppe.
- Change up the spices: Add a pinch of curry, turmeric, or even cayenne for a twist.
- Add-ins: Carrots, peas, shredded rotisserie chicken, or leeks are all great in the broth.
- Use veggie broth for a vegetarian version.
Pantry tip: always keep semolina handy!
Semolina flour is so versatile. It’s the base for these dumplings, but also great for more semolina recipes like homemade pasta or even breakfast Griessbrei. I always keep a bag in my pantry for quick meals like this semolina soup!
More German soup recipes you’ll love
If you're hungry for more, I am here to give it to you!
Some of my favorite German soups (besides this one of course) are my Lauchcremesuppe (creamy leek soup), Linsensuppe (German lentil soup) and Flädlesuppe (German pancake soup and another kid favorite!).
Knoblauch Griessklösschen Suppe: German Garlic Semolina Dumpling Soup
Ingredients
- 2 cloves garlic minced, you can leave this out if you'd like for a classic griessklösschen suppe
- 250 ml milk
- 60 g butter
- 80 g semolina flour
- 1 egg
- 1 pinch salt
- 1 pinch nutmeg
- 1 l broth I used chicken broth, but vegetable works as well
- parsley for garnish
- sliced carrots, peas if desired
Instructions
- Heat the butter in a small pot over low to medium heat until melted, then add the minced garlic (if you'd like to keep this soup more classic, you can leave the garlic out and just heat the butter with the milk until boiling).
- Cook the minced garlic until starting to brown, about 5 minutes.
- Add the milk and bring to a boil. Gradually stir in the semolina and stirring constantly, cook until the dough is starting to peel off the sides of the pot.
Make the Dumplings
- Remove the dough and allow to cool completely (I flattened mine out in a shallow bowl and transferred it to the fridge to speed up this process).
- Once cooled, add the egg, salt and nutmeg (fresh is best!).
- Heat the broth in a medium sized pot and bring it to a simmer, then turn down the heat a bit to keep it hot, but stop the boiling (you don't want it to actively boil or else your dumplings could fall apart).
- Form dumplings using two small spoons and let them glide, one after the other, into the hot broth. Dip your spoons into some hot water in between shaping the dumplings.
Prepare the Soup
- Let the dumplings steep for 10 minutes in the hot broth (it should not be boiling anymore). While steeping, you can also add some vegetables like sliced carrots, peas, etc.
- Garnish with some fresh parsley and serve immediately.
Rianna
I grated some frozen liver into this, the zest of one lemon, and added a tbsp each of finely chopped parsley and oregano. Schmeckt gut!
dirndlkitchen
Oh, this sounds delicious! I need to make my Griessklösschen Suppe again ASAP!