Leberknödelsuppe

Name: Leberknödelsuppe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 300g Beef Liver, finely minced; 2 White Rolls, day-old, torn into small pieces (Brötchen); 150ml Milk, warm; 1 small Onion, finely diced; 1 tbsp Butter; 2 Eggs; 2 tbsp Parsley, fresh, finely chopped; 1 tsp Dried Marjoram; 1/4 tsp Ground Nutmeg; 1 tsp Salt; 1/2 tsp Pepper (Black); 60g Breadcrumbs, to bind; 1.5 l Beef Broth, strong; 2 tbsp Chives, fresh or parsley, finely chopped (garnish)

Leberknödelsuppe is a comforting, old-world soup of tender beef-liver dumplings simmered in a clear, savory broth. The dumplings are soft, herb-scented and lightly spiced, making each spoonful rich and satisfying. Serve piping hot with fresh chives for a classic, homey finish.

Leberknödelsuppe is a comforting, old-world soup of tender beef-liver dumplings simmered in a clear, savory broth. The dumplings a... Show more

Traditional German Recipe

Health Grade

A · Excellent

Time

45 min

Price

1,02 €

Calories

386 kcal

low calorie

healthy

nutritious

one pot

Method

Prep the base

Rinse the Parsley and Chives, pat them dry, and chop them finely; keep the chives aside for garnish. Tear the day-old White Rolls into small pieces, put them in a bowl, and pour the warm Milk over them. Let the bread soften for 5 minutes.

Cook the onion

Finely dice the Onion. Melt the Butter in a skillet over medium heat and cook the onion for 4 minutes, stirring often, until it is soft and translucent but not browned.

Mince the liver

Finely mince the Beef Liver if it is not already minced, then squeeze the soaked bread dry with your hands.

Mix the dumpling base

In a large bowl, mix the liver and squeezed bread with the cooled onion, Eggs, chopped parsley, Dried Marjoram, Ground Nutmeg, Salt, Pepper (Black), and Breadcrumbs until everything is evenly combined. Let the mixture sit for 10 minutes so it firms up and becomes easier to shape.

Shape and simmer

Bring the Beef Broth to a gentle simmer in a wide pot. With damp hands, shape the mixture into small, walnut-sized dumplings and lower them into the broth one by one. Simmer gently for 12 minutes until the dumplings float and feel springy when touched.