Leberknödelsuppe (German liver dumpling soup)

Leberknödelsuppe (German liver dumpling soup)

Based on 7 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Liver dumplings are a popular dish in German, Austrian, and Czech cuisines. Whenever I see a liver dumpling soup on a menu, I can't help but order it as a starter. Give them a try and you'll see—they're simply delicious!"

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
beef liver
bread rolls
125 ml
whole milk (lukewarm)
½
onion
5 g
parsley
75 g
bacon (diced)
¼ tsp
dried marjoram
tbsp
breadcrumbs
1
eggs
1 l
beef stock
salt
pepper
parsley (for serving)
MetricImperial

Utensils

cutting board, knife, bowl, food processor, bowl (large), pot (large), ladle

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Nutrition per serving

Cal916
Fat65 g
Protein32 g
Carb49 g
  • Step 1/4

    Cube bread rolls and add to a bowl. Add lukewarm milk and knead by hand. Let soak until the rolls are soft.
    • bread rolls
    • 125 ml whole milk (lukewarm)
    • cutting board
    • knife
    • bowl

    Cube bread rolls and add to a bowl. Add lukewarm milk and knead by hand. Let soak until the rolls are soft.

  • Step 2/4

    Peel and finely dice onion and mince parsley. Cut liver into smaller pieces and transfer to a food processor. Add diced bacon and mix until smooth.
    • ½ onion
    • 5 g parsley
    • 200 g beef liver
    • 75 g bacon (diced)
    • food processor

    Peel and finely dice onion and mince parsley. Cut liver into smaller pieces and transfer to a food processor. Add diced bacon and mix until smooth.

  • Step 3/4

    Add liver-bacon mixture, diced onion, minced parsley, dried marjoram, breadcrumbs, eggs, and soaked bread rolls to a bowl and mix until smooth. Season with salt and pepper.
    • ¼ tsp dried marjoram
    • tbsp breadcrumbs
    • 1 eggs
    • salt
    • pepper
    • bowl (large)

    Add liver-bacon mixture, diced onion, minced parsley, dried marjoram, breadcrumbs, eggs, and soaked bread rolls to a bowl and mix until smooth. Season with salt and pepper.

  • Step 4/4

    In a large pot, bring beef stock to a boil. Form quenelles from dumpling mixture and add to beef stock. Reduce heat, as the dumpling should not be boiled. Let simmer for approx. 25 min. Serve liver dumplings in the beef stock and garnish with fresh parsley. Enjoy!
    • 1 l beef stock
    • parsley (for serving)
    • pot (large)
    • ladle

    In a large pot, bring beef stock to a boil. Form quenelles from dumpling mixture and add to beef stock. Reduce heat, as the dumpling should not be boiled. Let simmer for approx. 25 min. Serve liver dumplings in the beef stock and garnish with fresh parsley. Enjoy!

  • Enjoy your meal!

    Leberknödelsuppe (German liver dumpling soup)

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