Liver Dumpling Soup Leberknödelsuppe Recipes

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

• Shape mixture into 1 inch meatballs.
• Drop into gently simmering stock.
• Simmer 5-6 minutes.
• Add parsley for garnish.

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

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.

CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)

Steps:

• Chop parboiled chicken livers very fine.
• Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
• Beat egg whites until stiff; fold into meat mixture.
• Shape into 1 1/2 inch meatballs.
• Drop them into gently boiling stock.
• Simmer 6-8 minutes.
• Add additional parsley to stock for garnish.