Yield:

6 portions

Prep:

15 min.

Cook:

20 min.

Leberknödelsuppe

Liver Dumpling Soup

You can serve liver dumplings not only in a soup but also as a side to a traditional German meal.

Recipe

Liver Dumpling Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Soups & Stews
Cuisine: German
Servings: 6 portions
Author: Angela Schofield

Ingredients

  • 17 oz. beef liver
  • 3.5 oz. bacon
  • 3.5 oz. onions (finely chopped)
  • 1 tbsp. olive oil
  • 1/2 cup parsley
  • 2 eggs
  • 1 1/4 cup bread crumbs
  • 1 tsp. salt
  • 1/2 tsp. coarse pepper
  • 1 tsp. marjoram
  • 1/4 tsp. nutmeg
  • 6 cups water
  • 2 bay leaves
  • 7 whole allspice
  • 1 tsp. salt
  • 8 cups beef broth

Instructions

  • Cut bacon in fine cubes and liver in small pieces and place in a blender.
  • Dice onion and cook in olive oil until translucent. Set aside to cool.
  • In the meantime, chop the parsley finely.
  • Add parsley and onions to the blender and mix briefly.
  • Add eggs and blend again until smooth.
  • Pour mixture into a large bowl.
  • Add salt, pepper, marjoram, nutmeg and the bread crumbs and mix well.
  • Let sit for about 20 minutes.
  • Use your hands or a spring handle ice cream scoop to form mixture into dumplings.
  • With a slotted spoon, lower dumplings carefully into boiling water and let simmer on medium heat for about 15-20 minutes.
  • In the meantime heat up the beef broth.
  • To serve, place one or two liver dumplings into a soup bowl. Top with hot beef broth and garnish with parsley.
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Serving Tip:

Sprinkle with chopped chives or parsley right before serving.