Leberknödelsuppe (German liver dumpling soup)

Name: Leberknödelsuppe (German liver dumpling soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4 Servings
Cuisine: german
Ingredients: 14 oz beef liver; 3 bread rolls; 1 cup whole milk (lukewarm); 1 onion; 0.33 oz parsley; 5.5 oz bacon (diced); 0.5 tsp dried marjoram; 5 tbsp breadcrumbs; 2 eggs; 8.5 cups beef stock; salt; pepper; parsley (for serving)

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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
bowl
food processor
bowl (large)
pot (large)
ladle

Nutrition per serving

Cal
916

Protein
32 g

Fat
65 g

Carb
49 g

Step 1/4
- 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
- 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
- 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
- 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!