Griess Nockerl Suppe



This Soup takes me back to my child hood. Simpler times, family and amazing memories. I guess the older I get the more I get to reminiscing...I love the simplicity of this soup.
Photo not my own.


☆☆☆☆☆ 0 votes

15 Min
45 Min
Stove Top


  • 2
  • 1/4 c
  • 1 c
  • 1 pinch
    salt and pepper
  • 1 pinch
  • ·
    black pepper
  • 1-2 can(s)
    vegetable broth, or you can use chicken or beef

How to Make Griess Nockerl Suppe


  1. Beat eggs and melted butter, stir in semolina, season with salt & pepper & nutmeg to taste. I like to use fresh grated nutmeg & fresh grated pepper corns. Mix well and let stand for 10 minutes.
  2. With the help of a soup spoon form small ovals and drop them in the boiling veggie broth. As the Nockerl will expand do not put to many of them in at I did before and ended up with a "loaf" of Nockerl):
  3. Boil for 10 to 15 minutes or until the Nockerl rise to the top.
    Serve with a bit of green on top!

Printable Recipe Card

About Griess Nockerl Suppe

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: German

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