Liver Dumpling Soup Leberknödelsuppe Food
LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)
This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.
Provided by Scarlett516
Categories German
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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
This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.
Provided by JEANIE BEAN
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.5 g, Cholesterol 358.6 mg, Fat 7.1 g, Fiber 0.6 g, Protein 32.3 g, SaturatedFat 2.5 g, Sodium 1876.8 mg, Sugar 0.9 g
CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)
Make and share this Chicken Liver Dumpling Soup I (Leberklosse) recipe from Food.com.
Provided by papergoddess
Categories Beef Organ Meats
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop parboiled chicken livers very fine.
- Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
- Beat egg whites until stiff; fold into meat mixture.
- Shape into 1 1/2 inch meatballs.
- Drop them into gently boiling stock.
- Simmer 6-8 minutes.
- Add additional parsley to stock for garnish.
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