Liver dumpling soup recipe

Warm up with Leberknodel suppe which is an authentic German liver dumpling soup made from calves liver and ground beef dumplings simmered in beef broth.

This old school recipe is the key to staying healthy this Winter. Liver dumplings taste like delcious meatballs and just happen to be a SUPERFOOD. Each serving contains all the vitamins, minerals and nutrients your body needs. This soup will become a regular in your Winter Soup rotation. It makes a big batch which is perfect for freezing in smaller portions to take out for quick meals.

Soup with liver dumplings, aka Leberknödel Suppe, is such a traditional German soup that brings back so many memories. Traditionally, a Bavarian recipe that has now made its way to you for you to try! Enjoy this as a new year's hearty dinner!

Ready in: 1/2h Serves: 4 Complexity: medium Origin: Starters

Peel, clean and put liver through food chopper, add well beaten eggs, bacon, bread crumbs which have been toasted in butter Cook onion in butter until done, but not browned;...

Put livers, onion and crackers through food grinder. Add beaten eggs, flour, salt, parsley and pinch of pepper, and mix well. Drop by teaspoon into 2 quarts of boiling...

Soup with liver dumplings, aka Leberknödel Suppe made just like Oma See full recipe here: https://www.quick-german-recipes.com/liver-dumplings.html

"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!"

This is one of my favorite soup dumplings. The good thing is that you can freeze surplus and use them later for another meal. It can stay in refrigerator about 3 months at -20°C. The procedure with frozen dumplings is the same as with fresh when putting them into soup.

This recipe for liver dumpling soup or polevka z jatrove knedlicky is a national dish of Czechs and Bohemians alike.