Leberknödelsuppe Bavarian Liver Dumpling Soup Recipes
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.
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- Cube bread rolls and add to a bowl. Add lukewarm milk and knead by hand. Let soak until the rolls are soft.
- Peel and finely dice onion and mince parsley. Cut liver into smaller pieces and transfer to a food processor. Add diced bacon and mix until smooth.
- Add liver-bacon mixture, diced onion, minced parsley, dried marjoram, breadcrumbs, eggs, and soaked bread rolls to a bowl and mix until smooth. Season with salt and pepper.
- In a large pot, bring beef stock to a boil. Form quenelles from dumpling mixture and add to beef stock. Reduce heat, as the dumpling should not be boiled. Let simmer for approx. 25 min. Serve liver dumplings in the beef stock and garnish with fresh parsley. Enjoy!
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