German Dumpling Soup (Nockerl-/Griessklosschensuppe)

READY IN: 20mins
YIELD: 4-5 bowls


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


  • In a large pot, bring the stock to a rapid boil.
  • Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
  • Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
  • Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
  • 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).