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Leberknoedelsuppe (Liver Dumpling Soup)

Ingredients
  Beef liver 1 Pound, cut into bite sized pieces
  Onion 1 Medium, chopped
  Egg 1 , well beaten
  Salt 3⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs), finely chopped
  Lemon, rind 1 Teaspoon, grated
  Gluten free crumbs/Wheat free crumbs 1⁄3 Cup (5.33 tbs)
  Beef broth 1 Cup (16 tbs) (Homemade Or Regular-Strength, Allowing 3/4-1 Cup For Each Serving Depending On Size Of Bowl)
Directions

Process liver and onion in a food grinder or food processor.
Combine with all remaining ingredients except broth.
Mold into golf-ball-sized dumplings with a tablespoon.
Drop dumplings, a few at a time, into rapidly boiling, salted water.
Reduce heat and boil gently 5-10 minutes, or until liver is cooked.
Remove with slotted spoon and keep warm until all are cooked.
Heat beef broth and pour over dumplings in soup bowls.
Variation: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
For gluten-free, use brown rice flour bread; for wheat-free, use barley, oat, or rye breads.

Recipe Summary

Cuisine: 
German
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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