Beef Liver Dumpling Soup Ii Leberklosse Recipes

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LIVER DUMPLINGS



Liver Dumplings image

"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

1/2 pound uncooked beef liver
1 large onion, cut into eighths
1 teaspoon salt
1-1/2 teaspoons ground sage, divided
1/2 teaspoon ground coriander
1/2 teaspoon dried basil
1/2 teaspoon pepper, divided
3 cups all-purpose flour
1/4 teaspoon baking powder
3 egg whites
1 egg yolk
5 cans (14-1/2 ounces each) beef broth
1/2 cup cornstarch

Steps:

  • In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 425mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

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

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.

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

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.

POLEVKA S JATROVYMI KNEDLICKY (SOUP WITH BEEF LIVER DUMPLINGS)



Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) image

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

1/2 lb beef liver, ground
2 eggs
1 cup dry breadcrumbs
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons beef marrow
1 garlic clove, mashed
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper
1/2 teaspoon salt
1 dash marjoram, grounded
1 dash mace
2 quarts consomme

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



Liver Dumplings image

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

2 cups breadcrumbs, dried and ground
1 lb liver, ground
1 tablespoon dried onion, minced
1/2 cup vegetable oil
1/2 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon garlic salt
1/4 teaspoon black pepper
3 eggs
8 cups water or 8 cups milk

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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