German Dumpling Soup (Nockerl-/Griessklosschensuppe)

“Opa loved making us this soup -- so quick and easy, and we even asked him for it as adults. The quality of your stock will go a long way in determining the final flavor of this soup. I think celery (celery salt or fresh stalks) compliments the dumplings well, so I substitute celery salt for the salt. I also add 1/4+ tsp ground black pepper to the dumpling mix.”
4-5 bowls

Ingredients Nutrition

  • 7 cups stock
  • 1 cup farina
  • 3 tablespoons farina
  • 12 teaspoon grated nutmeg (fresh is more authentic)
  • 3 eggs
  • 2 tablespoons butter or 2 tablespoons oil
  • 1 teaspoon salt


  1. In a large pot, bring the stock to a rapid boil.
  2. Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
  3. Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
  4. Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
  5. NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

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