Lunch · 60 min · german

Leberknödelsuppe — Liver Dumpling Soup

Weeknight-friendly German cooking: Leberknödelsuppe — Liver Dumpling Soup comes together in 60 minutes with beef liver (or chicken liver), stale bread roll, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 0.75 lb Beef liver (or chicken liver)
• 50 g Stale bread roll
• 1 Egg
• 1 Yellow onion
• 2 tbsp Butter
• 1 tsp Fresh marjoram
• 6 cups Beef broth
• 0.25 cup Fresh parsley

Steps

1. Sauté the diced onion in butter until golden, then pulse it with the liver in a food processor until smooth — the onion’s sweetness is what tames the liver.
2. Work in the soaked-and-squeezed bread, egg, marjoram, salt, and pepper. The mixture should hold a quenelle shape; if too loose, add a spoon of breadcrumbs.
3. Wet your hands and roll walnut-size dumplings. Poach them gently in simmering broth — never boiling — for 12 to 15 minutes until they float and feel firm.
4. Ladle the dumplings into warm bowls with plenty of the clear, golden broth.
5. Shower with parsley and serve with crusty bread. Rich, savory, and deeply Bavarian — the soup that converts liver skeptics.

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