Liver Dumpling Soup Leberknödelsuppe Recipes

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LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)



Leberknödelsuppe (Bavarian Liver Dumpling Soup) image

This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.

Provided by Scarlett516

Categories     German

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 day-old bread rolls (i.e., Kaiser roll would work well)
1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground cow's liver (a little less than a pound)
1 tablespoon chopped parsley
1 pinch dried marjoram
1/2 teaspoon of zested lemon peel
1 teaspoon salt
1 pinch fresh ground black pepper
about 1 tablespoon dry breadcrumbs
3/4 liter beef broth (750 ml, or about 24 ounces)

Steps:

  • Tear the day-old rolls into small pieces, and soak in a bit of cold water.
  • Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
  • Beat the eggs, the pour over the milk.
  • Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
  • Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
  • Form 12 walnut-sized dumplings.
  • Bring about 1.5 liters (50 ounces) of salted water to a boil.
  • Gently add the dumplings and simmer for 20 minutes or until cooked through.
  • While the dumplings are simmering, heat the beef broth and keep warm.
  • Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

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