Nockerl Soup Recipes

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NOCKERLN



Nockerln image

Make and share this Nockerln recipe from Food.com.

Provided by _Pixie_

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 egg, lightly beaten
6 tablespoons milk
1/2 teaspoon salt
1 cup silted flour
4 quarts well salted water, for boiling

Steps:

  • Cream the butter until light.
  • Mix egg with milk and salt.
  • Alternate adding flour and milk mixtures to the butter, beating well with each addition.
  • Bring the water to a boil and drop the batter in 1/2 tsp at a time.
  • Wet the spoon each time you do a new one so it'll slip off easily.
  • Cook a few at a time uncovered for 4-5 minutes.
  • Do not have the nockerln more than one layer deep at any time.
  • Lift the cooked nockerln from the pot with a slotted spoon and keep warm while the rest are being cooked.

Nutrition Facts : Calories 165.7, Fat 9.3, SaturatedFat 5.5, Cholesterol 57.7, Sodium 280.5, Carbohydrate 16.7, Fiber 0.6, Sugar 0.1, Protein 3.8

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS



Griessnockerl - Austrian Style Semolina Dumplings image

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Provided by gemini08

Categories     Stocks

Time 40m

Yield 18 dumplings, 6 serving(s)

Number Of Ingredients 8

2 eggs
1/4 cup butter or 1/4 cup margarine, melted
1 cup semolina (farina can be substituted)
1 pinch of freshly grated nutmeg
1 pinch salt
fresh ground pepper
soup stock
chopped chives (to garnish)

Steps:

  • Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
  • Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
  • Cook for 10 - 15 minutes or until they rise to the surface.
  • Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
  • Drain and serve in broth, sprinkled with chives and grated nutmeg.
  • Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7

HUNGARIAN NOCKERL



Hungarian Nockerl image

Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.

Provided by Hungarian Gypsy

Categories     Hungarian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups flour
1 cup cold water
2 eggs
1/2 teaspoon salt
butter

Steps:

  • Add the water, eggs and salt to the flour in a large bowl.
  • Mix well.
  • Cover the bowl with a terry cloth towel until you are ready to use.
  • Fill a large pot with water and add salt to taste.
  • Bring to boil.
  • Wet a wooden cutting board and put 1/3 of the dough on it.
  • Using a sharp knofe, flick 1 inch strips into the water.
  • Stir the pot occasionally and keep the water at a simmer.
  • Cook for 5-10 minutes after the last batch is added.
  • Drain and rinse with water.
  • Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
  • Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.

Nutrition Facts : Calories 252, Fat 2.3, SaturatedFat 0.6, Cholesterol 70.5, Sodium 219.2, Carbohydrate 47.8, Fiber 1.7, Sugar 0.3, Protein 8.6

GRIESS NOCKERL SUPPE



Griess Nockerl Suppe image

This Soup takes me back to my child hood. Simpler times, family and amazing memories. I guess the older I get the more I get to reminiscing...I love the simplicity of this soup. Enjoy! Photo not my own.

Provided by C S

Categories     Other Soups

Time 1h

Number Of Ingredients 7

2 eggs
1/4 c butter,melted
1 c semolina
1 pinch salt and pepper
1 pinch nutmeg
black pepper
1-2 can(s) vegetable broth, or you can use chicken or beef

Steps:

  • 1. Beat eggs and melted butter, stir in semolina, season with salt & pepper & nutmeg to taste. I like to use fresh grated nutmeg & fresh grated pepper corns. Mix well and let stand for 10 minutes.
  • 2. With the help of a soup spoon form small ovals and drop them in the boiling veggie broth. As the Nockerl will expand do not put to many of them in at once...as I did before and ended up with a "loaf" of Nockerl):
  • 3. Boil for 10 to 15 minutes or until the Nockerl rise to the top. Serve with a bit of green on top!

SALZBURGER NOCKERL



Salzburger Nockerl image

My Dad enjoyed this dessert as a young soldier shortly after WWII. For years he would ask for this dessert in restaurants only to be told that they were not familiar with the recipe. I found this recipe and made it for him for Father's Day this year, with great success. I decided to post it here so that I'll be able to find the recipe again, the next time Dad (or anyone else in my family) wants it. It is a light, lemony dessert - much like a souffle. I made it as listed below, except that I increased the lemon zest to the zest of a full large lemon. From the Time-Life book, Cooking of Vienna's Empire.

Provided by Sue Cummings

Categories     Dessert

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon lemon zest, grated
1 tablespoon flour
4 egg whites
1 pinch salt
2 tablespoons sugar
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
  • In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
  • Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.

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