There are dishes that define a region, and then there are those that define a family. For me, Leberknödelsuppe—Liver Dumpling Soup is both. Growing up in Bavaria, this soup was a staple on our Franconian dinner table, especially on Sundays and holidays.
Leberknödelsuppe is a classic Central European dish, beloved in Germany, Austria, and the Czech Republic. It features tender dumplings made from liver, herbs and breadcrumbs gently simmered in a clear, well-seasoned broth. My mother always used her Fleischwolf (meat grinder) to prepare the dumplings, and while a food processor works just fine today, I personally recommend a Ninja mixer for a smooth, reliable texture.
Ingredients and Preparation
Begin with ½ pound of calves liver, cleaned and trimmed. For a milder flavor and softer texture, you can mix in a bit of minced pork. This combination creates a balanced dumpling that’s rich but not overpowering.
Add 1 tablespoon of cream cheese to the liver mixture—this is a small but essential touch that lends creaminess and helps bind the ingredients. Then, finely chop 1 small onion and 2 tablespoons of fresh parsley. These aromatics bring brightness and depth to the dumplings.
Season the mixture with ½ teaspoon of ground nutmeg, ½ teaspoon of salt, and a few generous grinds of black pepper. Nutmeg is traditional and adds a warm, earthy note that pairs beautifully with liver.
Place all these ingredients—liver, pork (if using), cream cheese, onion, parsley, and seasonings—into your mixer or food processor. Blend until smooth and uniform.
Next, add ¾ cup of breadcrumbs and 1 egg to the mixture. Pulse again until everything is well combined. The mixture should be firm enough to shape into dumplings. If it feels too soft, add a bit more breadcrumbs or a spoonful of flour until the texture holds.
Form the dumplings by hand, rolling them into small balls. They should be compact but not overly dense—just enough to hold together during cooking.
Cooking the Soup
In a large pot, bring 4 cups of well-seasoned beef broth to a gentle boil. The broth should be clear, rich, and flavorful—it’s the canvas for your dumplings.
Once boiling, carefully drop the dumplings into the broth. Reduce the heat to a simmer and let them cook gently. You’ll know they’re ready when they float to the surface, plump and fragrant.
Serving and Tradition
Ladle the soup into warm bowls, making sure each serving gets one or two dumplings. Garnish with a sprinkle of fresh parsley if you like. Serve with crusty bread or a slice of Bauernbrot for a truly Franconian experience.
This soup isn’t just food—it’s a memory. It’s the sound of my mother’s Fleischwolf grinding away on a Sunday morning, the scent of nutmeg in the air, and the joy of gathering around the table. I hope this recipe brings a bit of that joy to your kitchen, too.
Leberknödelsuppe, Liver dumpling soup
Ingredients
- ½ lb calves liver, cleaned (can be mixed with minced pork)
- 1 tbsp cream cheese
- 1 small onion
- 2 Tbsp chopped fresh parsley
- 1/2 tsp nutmeg
- 1/2 tsp salt
- freshly ground pepper
- 3/4 cup bread crumbs
- 1 egg
- 4 cups beef broth (well seasoned)
Instructions
- Combine liver and pork, cream cheese, onion, parsley, and seasonings and process until smooth.
- Add the breadcrumbs and egg and process until well mixed.
- Form dumplings, adding more bread crumbs (or flour) if needed, for dumplings to hold together.
- Bring broth to boil.
- Add dumplings and reduce heat to a simmer.
- Dumplings will float to the top when ready
Notes
Keeps in the fridge for several days, and it probably even taste better the next day.
