Recipe by: Nadine Dietl-Augst

Source: Family recipe

Serves: 4

Note: you can double the recipe; it keeps well in the freezer


  • 1 egg
  • 100 g semolina
  • 35 g soft butter
  • nutmeg, freshly grounded
  • salt
  • vegetable stock (homemade or bought)
  • chives, carrots or other vegetables (optional)


  • Mix all ingredients together, let rest for about 15 minutes.
  • Take a small amount of the dough with the help of a spoon. Use a second spoon and your wet fingers to form “Nockerl” (small dumplings).
  • Let them cook for 20 min. in vegetable stock and allow them to steep for another 10 minutes.
  • If not eaten immediately, remove the dumplings from the soup and keep them in a bowl until served.

Download PDF here. There are more photos in this PDF than in this blog post. German Soup With Semolina Dumplings