Pan-roasted garlic semolina dumplings swim in a golden broth for a simple, satisfying German meal that adults and kids both love!
Griessklösschen Suppe
About this Recipe
This Is A Sponsored Post That Contains Affiliate Links
Recently a German friend told me about how much her son loves Griessklösschen Suppe and that she always needs to have semolina flour handy, so she can make him a quick pot of soup with those beloved dumplings swimming all over. That's the moment when I nostalgia set in for me and childhood memories came awake filled with Griessklösschen, afternoons spent at Omas house and running through her garden. I decided that it was about time that I try to make Griessklösschen myself. Little did I realize how simple and quick they are to make! This soup is light, yet filling and satisfying and also provides a blank canvas for your creativity. I added roasted garlic to the dumplings that I sautéed in butter for a few minutes while making the dough for the dumplings. You can also add all sorts of spices like curry or even cayenne to your dumplings to give it an oriental flair. In the broth itself, try adding chopped up veggies or even shredded chicken.
So next time you're in a pinch, just remember to have some semolina flour handy (also makes great homemade pasta and Griessbrei!) along with some broth, and you're just a few minutes and a little bit of effort away from a wholesome and delectable lunch or dinner.
Scroll on down for the recipe, now in printable version.
Knoblauch Griessklösschen Suppe Essentials
Drink Pairing:
Schlumberger Rosé
Is it ever a bad idea to enjoy a glass of sparkling rosé? Schlumger Rosé is the perfect bottle of bubbly for those moments we want to celebrate every day like a full night of sleep (I got two littles and when that happens, it needs to be celebrated! ha!). This light, crisp Austrian wine prepared after the traditional champagne method also pairs perfectly with my light Griessklösschen Suppe.
To find out where Schlumberger Rosé Brut (also available in Brut Classic, Grüner Veltliner and ) is available in your area, fill out the short product finder form.
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Weisser Spargel Suppe
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Franzbrötchen
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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.
Notes
Nutrition
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
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!