Hungarian Semolina Dumpling Soup (Grízgaluska Leves)

Hungarian Semolina Dumpling Soup, known as Grízgaluska Leves, is a comforting classic made with light, tender semolina dumplings simmered in a flavorful homemade broth. It’s simple, warming, and especially popular as a traditional Hungarian first course.

The secret is getting the dumplings soft and fluffy without letting them fall apart. This recipe gives you an easy method for making them perfectly tender every time.

🇭🇺 Hungarian Semolina Dumpling Soup

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6
Cuisine: Hungarian
Course: Soup

Ingredients

For the soup

8 cups chicken broth
1 medium carrot, sliced
1 small parsley root or parsnip, sliced
1 small onion, peeled
1–2 celery stalks, sliced
1 small piece of celery root, optional
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

For the semolina dumplings

2 large eggs
¾ cup fine semolina
1 tablespoon softened butter or neutral oil
¼ teaspoon salt
A pinch of black pepper, optional

Instructions

1. Prepare the broth.
Pour the chicken broth into a large pot. Add the onion, carrots, parsley root or parsnip, celery, celery root, salt, and pepper.

Bring everything to a gentle boil, then reduce the heat and simmer for about 20 minutes, allowing the vegetables and broth to develop flavor.

2. Make the dumpling mixture.
In a bowl, whisk the eggs with the softened butter and salt. Gradually stir in the semolina until you have a thick, soft mixture.

Do not make the mixture too firm. The semolina will continue absorbing moisture as it rests.

3. Let the mixture rest.
Cover the bowl and let the dumpling mixture rest for 10–15 minutes. This step is important because it allows the semolina to absorb the egg mixture and gives the dumplings a better texture.

4. Test one dumpling.
Bring the soup to a gentle simmer. Using a teaspoon dipped in hot water, scoop a small portion of the semolina mixture and gently drop it into the soup.

Cook the test dumpling for several minutes. If it stays together and becomes tender, the mixture is ready. If it is too firm, add a tiny amount of water or beaten egg. If it falls apart, let the mixture rest a little longer or add a small amount of semolina.

5. Cook the dumplings.
Using a teaspoon, carefully drop small portions of the mixture into the gently simmering soup.

The dumplings will expand as they cook, so don’t make them too large.

Cover the pot partially and simmer gently for about 10–15 minutes, or until the dumplings are fluffy and cooked through.

Avoid a vigorous boil, which can cause delicate dumplings to break apart.

6. Finish the soup.
Taste the broth and adjust the salt and pepper if needed. Remove the onion if desired.

Sprinkle the soup with freshly chopped parsley just before serving.

7. Serve hot.
Ladle the golden broth, vegetables, and fluffy semolina dumplings into bowls. Serve immediately while hot.

⭐ Tips for Perfect Hungarian Dumplings

Let the mixture rest. This is one of the most important steps.
Use fine semolina for a smoother, more tender texture.
Don’t overmix once the semolina has been added.
Keep the broth at a gentle simmer, not a rolling boil.
Make a test dumpling first before cooking the entire batch.
Remember that the dumplings expand considerably during cooking, so start with small spoonfuls.

Can I make the dumplings softer?

Yes. For softer dumplings, use a little less semolina and allow the mixture to rest before testing one dumpling. The exact amount of semolina can vary depending on the size of the eggs and the type of semolina used.

Can I use vegetable broth?

Absolutely. For a vegetarian version, replace the chicken broth with a rich vegetable broth.

Can I make the soup ahead of time?

Yes, but the semolina dumplings will continue absorbing broth as they sit. For the best texture, keep the soup refrigerated and gently reheat it before serving. You can also cook the dumplings separately and add them to the broth when serving.

🇭🇺 A Taste of Traditional Hungarian Cooking

Grízgaluska Leves is one of those comforting Hungarian dishes that proves simple ingredients can create something special. The combination of flavorful broth, vegetables, fresh parsley, and delicate semolina dumplings makes this soup perfect for a family lunch, Sunday dinner, or a cozy cold-weather meal.

If you love traditional Hungarian food, save this recipe and share it with someone who would enjoy a bowl of homemade Hungarian soup!