Leberknödelsuppe (German liver dumpling soup)
"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
Baking
Resting
Ingredients
Utensils
cutting board, knife, bowl, food processor, bowl (large), pot (large), ladle
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Nutrition per serving
Step 1/4
- 1½ 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
- 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
- ¼ tsp dried marjoram
- 2½ 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
- 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!
