Liver Dumpling Soup Food

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

• Shape mixture into 1 inch meatballs.
• Drop into gently simmering stock.
• Simmer 5-6 minutes.
• Add parsley for garnish.

LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)

Steps:

• If the rolls are soft, slice them, place them on a baking sheet, and put them in the oven at 350 degrees F until dry. Cut the rolls into 1/4-inch cubes. Pour the milk over the bread and soak.
• In the meantime, melt the butter in a skillet. Sauté the onion until translucent. Add the parsley and cook for 1 more minute.
• Squeeze any excess liquid from the bread and mix the bread with the onion. Lightly beat the eggs and incorporate them into the paste.
• Wash the liver and pat it dry with paper towels. Chop it very finely with a sharp knife or grind it in a meat grinder and add it to the mixture. Add the marjoram and lemon zest and season generously with salt and pepper.
• Bring a large pot of salted water to a boil. Reduce the heat to a simmer. Shape a tiny test dumpling and drop it into the water to check for the right consistency. If the dumpling falls apart, add bread crumbs, a teaspoon at a time, and test again.
• Shape 8 large round dumplings and lower them into the simmering water. Cook covered for 25 minutes without boiling.
• In the meantime, heat the beef broth thoroughly. Remove the dumplings from the water with a slotted spoon, drain, and place them in individual soup plates or a large soup bowl. Ladle hot beef broth over them, garnish with chives, and serve very hot.

LIVER DUMPLINGS

Steps:

• Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Steps:

• Tear the day-old rolls into small pieces, and soak in a bit of cold water.
• Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
• Beat the eggs, the pour over the milk.
• Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
• Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
• Form 12 walnut-sized dumplings.
• Bring about 1.5 liters (50 ounces) of salted water to a boil.
• Gently add the dumplings and simmer for 20 minutes or until cooked through.
• While the dumplings are simmering, heat the beef broth and keep warm.
• Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

LIVER DUMPLINGS

Steps:

• In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.