BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)
Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request.
Provided by papergoddess
Categories Beef Organ Meats
Time 15m
Yield 4 Cups
Number Of Ingredients 7
Steps:
- Shape mixture into 1 inch meatballs.
- Drop into gently simmering stock.
- Simmer 5-6 minutes.
- Add parsley for garnish.
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.
POLEVKA S JATROVYMI KNEDLICKY (SOUP WITH BEEF LIVER DUMPLINGS)
Make and share this Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) recipe from Food.com.
Provided by GarlicLover
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
- Beat in eggs and then bread crumbs, flour, salt and pepper.
- Let it stand in room temperature for about 1 hour.
- Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
- Cover and simmer for 15 minutes.
- (Dumplings should be hard).
Nutrition Facts : Calories 362.4, Fat 11.3, SaturatedFat 4.8, Cholesterol 438.8, Sodium 2634.5, Carbohydrate 23.2, Fiber 0.9, Sugar 1.2, Protein 40.3
LIVER DUMPLINGS
My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me.
Provided by Cookie Jarvis
Categories Beef Organ Meats
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
- Mix well.
- With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
- Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).
Nutrition Facts : Calories 334.8, Fat 19.1, SaturatedFat 3.4, Cholesterol 235.7, Sodium 268.1, Carbohydrate 22.5, Fiber 1.4, Sugar 2.1, Protein 17.6
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