The German liver dumpling soup is a Bavarian Specialty and called in German “Leberknoedelsuppe”. “Knoedel” means dumpling and “Leber” means liver. If you travel to Bavaria one day, don’t forget to try such a soup. It is served in almost every Bavarian Gasthaus (inn).
The recipe’s base is a beef broth, as described in one of my former recipes, and it would be best to make this broth from scratch. In Germany you can buy the Leberknödel pre-cooked in cans or frozen, unfortunately not in the USA (they cannot be imported). The good thing is that we can make them at home. Happy Cooking!
2 liter beef broth – How to Make Beef Broth –
750 g beef liver
300 g beef
8 older wheat rolls (preferably German rolls)
fresh herbs, such as parsley, chives, tarragon, thyme, lovage (Liebstoeckel)
salt, pepper, nutmeg to taste
– Bring the broth in a bigger pan to a boil (Alternatively you can use organic instant beef or vegetable broth).
– Run the beef and liver through a meat grinder.
– Soak the rolls in warm water.
– Peel onions and chop them fine.
– Wash herbs and chop fine.
– Add the meat into a bowl and mix it with onions, herbs and eggs.
– Squeeze the water thoroughly out of the rolls, combine with the meat.
– Add spices to taste.
– With moist hands form dumplings, not too big.
– With a slotted spoon place dumplings into the boiling hot broth.
– Reduce heat.
– Let dumplings simmer for 15-20 minutes on low heat.
– Important: Don’t bring the broth to a boil anymore otherwise the dumplings will fall apart.
Serve the soup with some sprinkled parsley on top.