Griessnockerlsuppe

serves 2 · 15 min cooking

  1. Beat room-temp butter (60 g) until fluffy. Whisk in egg (1), then stir in semolina (120 g) with salt and nutmeg. Chill 15-20 min.
  2. Bring water (500 ml) to the boil with salt and soup seasoning (1 tsp).
  3. Shape dumplings with two spoons, slide into the boiling soup and simmer gently for about 15 min. Serve.