Hungarian Semolina Dumpling Soup – Grízgaluska leves

🇭🇺 Hungarian Semolina Dumpling Soup

Grízgaluska Leves

Ingredients

Soup

• 6 cups chicken or beef broth
• 1 small carrot, thinly sliced
• 1 small parsnip (optional), sliced
• Salt, to taste
• Fresh parsley, chopped

Semolina Dumplings (Grízgaluska)

• 1 large egg
• 2 tbsp oil or melted butter
• 3–4 tbsp semolina (fine wheat semolina)
• Pinch of salt

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Instructions

1. Bring broth to a gentle simmer. Add carrot and parsnip. Cook until tender. Season lightly with salt.
2. In a bowl, beat egg with oil (or butter) and salt.
3. Stir in semolina gradually until a soft, thick batter forms.
4. Let mixture rest 10 minutes (important for light dumplings).
5. Using a teaspoon, drop small dumplings into gently simmering soup.
6. Cover and cook on low 8–10 minutes until dumplings are fluffy and cooked through.
7. Garnish with parsley and serve hot.

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Tips

• Dumplings expand — keep them small
• Soup should simmer, not boil
• Classic comfort soup in Hungarian homes 🇭🇺💛