Liver Dumpling Soup Leberknödelsuppe Food

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Leberknödelsuppe (Bavarian Liver Dumpling Soup) image

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

Ingredients

2 day-old bread rolls (i.e., Kaiser roll would work well)
1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground cow's liver (a little less than a pound)
1 tablespoon chopped parsley
1 pinch dried marjoram
1/2 teaspoon of zested lemon peel
1 teaspoon salt
1 pinch fresh ground black pepper
about 1 tablespoon dry breadcrumbs
3/4 liter beef broth (750 ml, or about 24 ounces)

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

Liver Dumplings image

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

Ingredients

1 pound raw liver
2 cups fresh bread crumbs
1 egg
¼ cup all-purpose flour
1 dash salt, divided
ground black pepper to taste
2 quarts boiling beef broth

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)

Chicken Liver Dumpling Soup I (Leberklosse) image

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

Ingredients

1 lb chicken liver, parboiled for 5 minutes
2 slices white bread, torn into crumbs
2 eggs, separated
1/4 cup soft butter
2 teaspoons chopped onions
2 tablespoons fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
4 cups beef stock
1 teaspoon parsley

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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