Leberknödelsuppe — liver dumpling broth
Calf's liver and bread dumplings with marjoram, served in clear beef broth.
Active time35 min
Cooking35 min
Total1 h 30 minResting : 15 min
Add to my week
Loading your week…
Ingredients
- 1 medium yellow onion
- a quarter of a cup of fresh parsley
- 1 tsp finely grated lemon zest
- 1 tbsp unsalted butter
- 120 ml whole milk
- 2 egg
- 227 g raw calf's liver
- 1900 ml ready-to-use beef stock
- 2 tsp dried marjoram
- 4 dry white roll, 10–13 cm long
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 10 g dry white breadcrumbs — optional
Preparation
Dice the dry rolls and pour over the lukewarm milk. Soak for about 15 min. Meanwhile peel and chop the onion, then soften in the butter for about 5 min without browning. Wash and finely chop the parsley. Add it and stir briefly. Cool slightly.
1 medium yellow oniona quarter of a cup of fresh parsley1 tbsp unsalted butter120 ml whole milk4 dry white roll, 10–13 cm long- knife
- chopping board
- mixing bowl
- saucepan
- nonstick frying pan
- spatula
Use ready-to-use grated lemon zest. Chop the liver very finely with a knife. Squeeze excess milk from the bread, then mix with the onion and parsley. Crack the eggs into a bowl and beat them and add with the liver, marjoram and zest. Add the optional salt and pepper. Mix until the mixture holds together.
1 tsp finely grated lemon zest2 egg227 g raw calf's liver2 tsp dried marjoram1 pinch of ground black pepper — optional1 pinch of fine salt — optional- knife
- chopping board
- mixing bowl
- fork
- spoon
Bring a large pot of water to a very gentle simmer. Poach a tiny test dumpling for about 5 min to check that it holds together, without tasting it. If it breaks up, gradually mix in the optional breadcrumbs, using no more than the listed amount. Shape the remaining mixture into 8 large dumplings and poach, covered, for about 25 min without vigorous boiling until fully cooked through.
10 g dry white breadcrumbs — optional- large stockpot
- lid
- slotted spoon
- mixing bowl
While the dumplings poach, heat the beef stock in a separate saucepan. Lift out and drain the dumplings, divide among bowls and pour over the hot broth. Serve immediately.
1900 ml ready-to-use beef stock- saucepan
- slotted spoon
- ladle
- mixing bowl
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration