Grießnockerlsuppe

Step by stepInstructions

1. Bring the beef broth to a gentle simmer in a large pot.
2. Beat the softened butter with the salt and nutmeg until creamy, then beat in the eggs one at a time.
3. Stir in the semolina, flour, and parsley until a thick paste forms. Let it rest 10 minutes so the semolina swells.
4. Shape small dumplings with two wet teaspoons or wet hands and drop them into the simmering broth.
5. Poach 8-10 minutes until the dumplings puff, float, and are cooked through. Ladle into bowls, sprinkle with chives, and serve.