Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

Semolina Nockerl (Griebnockerl)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 tablespoons of lard or butter (oil cannot be used in this recipe) 2 eggs 8 talbespoons of semolina
pinch of salt



1 Cream the fat, gradually add the salt, the eggs and the semolina and leave for at least an hour. Now dip a teaspoon into the hot soup (to prevent sticking), and with it take out spoonfuls of the mixture and drop into the boiling soup one after the other. When all the Nockerl are in, turn the flame quite low and simmer very gently for 20 minutes.

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