6 portions


15 min.


20 min.


Liver Dumpling Soup

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


Liver Dumpling Soup

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


  • 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


  • 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.

Serving Tip:

Sprinkle with chopped chives or parsley right before serving.