Leberknödelsuppe (German liver dumpling soup)

Name: Leberknödelsuppe (German liver dumpling soup)
Prep time: 2700 s
Total time: 2700 s
Yield: 4 Servings
Cuisine: german
Ingredients: 400 g beef liver; 3 bread rolls; 250 ml whole milk (lukewarm); 1 onion; 10 g parsley; 150 g bacon (diced); ½ tsp dried marjoram; 5 tbsp breadcrumbs; 2 eggs; 2 l beef stock; salt; pepper; parsley (for serving)

Based on 5 ratings

Christian

“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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

400 g	beef liver
3	bread rolls
250 ml	whole milk (lukewarm)
1	onion
10 g	parsley
150 g	bacon (diced)
½ tsp	dried marjoram
5 tbsp	breadcrumbs
2	eggs
2 l	beef stock
	salt
	pepper
	parsley (for serving)

Metric

Imperial

Utensils

cutting board
knife
2 bowls
food processor
pot (large)
ladle

Nutrition per serving

Cal
916

Protein
32g

Fat
65g

Carb
49g

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.

3 bread rolls
250 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.

1 onion
10 g parsley
400 g beef liver
150 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.

½ tsp dried marjoram
5 tbsp breadcrumbs
2 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!

2 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!