Klassische Grießnockerl in Rinderbrühe
Feathery semolina dumplings made from butter, egg, and durum wheat semolina, gently poached and served floating in a piping hot, crystal-clear beef broth with snipped chives.
Ingredients
- • 60g soft unsalted butter
- • 1 large egg, lightly beaten
- • 120g durum wheat semolina (Hartweizengrieß)
- • Pinch of freshly grated nutmeg, pinch of sea salt
- • 1 litre clarified hot beef or vegetable broth, fresh chives
Preparation Steps
Beat the softened butter with salt and nutmeg using a wooden spoon or hand mixer until pale and creamy.
Gradually beat in the egg, then fold in the semolina until a smooth paste forms. Let stand for 15-20 minutes at room temperature so the semolina swells and firms up.
Using two wet teaspoons, shape smooth three-sided quenelles (Nockerl). Slide into a pot of gently simmering salted water. Simmer on low heat for 10 minutes, turn off heat, cover, and let steep for 10 minutes more until puffed and tender.
Ladle piping hot clarified beef broth into warmed soup bowls, float 2-3 tender Grießnockerl in each bowl, and shower with finely snipped chives.