Hungarian Semolina Dumpling Soup – Grízgaluska Leves

Hungarian Semolina Dumpling Soup, known as Grízgaluska Leves, is a classic Hungarian comfort soup featuring light, tender semolina dumplings cooked in a clear, golden vegetable or chicken broth. Simple, delicate, and nourishing, this traditional soup is a favorite in Hungarian home cooking.

The secret to perfect grízgaluska is getting the dumpling texture just right—soft and fluffy enough to melt in your mouth, but firm enough to hold their shape in the broth.

🇭🇺 What Is Grízgaluska Leves?

In Hungarian, gríz means semolina, while galuska refers to a small dumpling or noodle. Leves means soup.

The traditional soup is made with small semolina dumplings prepared from semolina, eggs, and sometimes butter or oil, then gently cooked in a flavorful broth.

Many Hungarian families have their own method for making the dumplings, particularly when it comes to the ratio of eggs to semolina.

🥣 Ingredients

For the Broth

• 8 cups (2 liters) chicken broth
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 small piece celery root, diced
• 1 small onion, peeled
• 1 garlic clove
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

For the Semolina Dumplings

• 2 large eggs
• ¾ cup (120 g) fine semolina
• 1 tablespoon unsalted butter, softened
• ¼ teaspoon salt
• 1 tablespoon chopped parsley, optional