LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)
Liver dumpling soup is to Bavaria what clam chowder is to New England. The very large liver dumplings are often also served with sauerkraut.
Provided by Claire
Categories Soup
Number Of Ingredients 13
Steps:
- If the rolls are soft, slice them, place them on a baking sheet, and put them in the oven at 350 degrees F until dry. Cut the rolls into 1/4-inch cubes. Pour the milk over the bread and soak.
- In the meantime, melt the butter in a skillet. Sauté the onion until translucent. Add the parsley and cook for 1 more minute.
- Squeeze any excess liquid from the bread and mix the bread with the onion. Lightly beat the eggs and incorporate them into the paste.
- Wash the liver and pat it dry with paper towels. Chop it very finely with a sharp knife or grind it in a meat grinder and add it to the mixture. Add the marjoram and lemon zest and season generously with salt and pepper.
- Bring a large pot of salted water to a boil. Reduce the heat to a simmer. Shape a tiny test dumpling and drop it into the water to check for the right consistency. If the dumpling falls apart, add bread crumbs, a teaspoon at a time, and test again.
- Shape 8 large round dumplings and lower them into the simmering water. Cook covered for 25 minutes without boiling.
- In the meantime, heat the beef broth thoroughly. Remove the dumplings from the water with a slotted spoon, drain, and place them in individual soup plates or a large soup bowl. Ladle hot beef broth over them, garnish with chives, and serve very hot.
GRANDMA'S CHICKEN AND DUMPLING SOUP
Comfort food for colds, rainy days, and long winter's nights. This is an all-day slow cooking soup, from my Grandma Andersen.
Provided by akgrown
Categories Chicken
Time 4h45m
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through.
- Remove Chicken and debone, discard bones and skin. Chop remaining meat.
- Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender.
- For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined.
- Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.
Nutrition Facts : Calories 245.4, Fat 12.6, SaturatedFat 2.2, Cholesterol 18.9, Sodium 432.3, Carbohydrate 25.2, Fiber 1.6, Sugar 1.5, Protein 7.7
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
LIVER DUMPLINGS
This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.
Provided by JEANIE BEAN
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.5 g, Cholesterol 358.6 mg, Fat 7.1 g, Fiber 0.6 g, Protein 32.3 g, SaturatedFat 2.5 g, Sodium 1876.8 mg, Sugar 0.9 g
GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE - (4.5/5)
Provided by á-46561
Number Of Ingredients 7
Steps:
- Directions Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stock pot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stock pot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
This came from a Taste of Home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it.
Provided by Margo59
Categories Stocks
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
- Cover and bring to boil; skim fat.
- Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
- Strain broth and return to kettle.
- When chicken is cool to touch; debone and cut into bite sized chunks.
- Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
- Reduce heat; cover and simmer for 1 hour.
- Uncover and increase heat to a gentle boil.
- Remove bay leaf.
- For dumplings, combine dry ingredients in a medium bowl.
- Stir in egg, butter and enough milk to make a moist stiff batter.
- Drop by teaspoonfuls into soup.
- Cover and cook (don't peek) for 18-20 minutes.
- Sprinkle with parsley if desired.
- NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
- I also use a little less seasoned salt due to the salt content of both cans of soup.
Nutrition Facts : Calories 369.9, Fat 18.1, SaturatedFat 6.2, Cholesterol 91.8, Sodium 708.6, Carbohydrate 29.6, Fiber 2.4, Sugar 2.3, Protein 21.3
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