Leberknödelsuppe (German liver dumpling soup)

Based on 6 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g beef liver
bread rolls
250 ml whole milk (lukewarm)
onion
10 g parsley
150 g bacon (diced)
½ tsp dried marjoram
5 tbsp breadcrumbs
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

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