In English called Liver dumpling soup. I had this Soup growing up, and it was found on a Bavarian/Frankonian dinner table, especially Sundays after Church.

My mother had a Fleischwolf (meat grinder) back then, as you see on the picture below. You can use your food processor, but I highly recommend a Ninja mixer. 


  • ½ lb calves liver (can be mixed with hamburger meat)
  • 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)


  • I use my Ninja mixer, but any food processor will also grind the liver.  Add the 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
My mothers Fleischwolf, an old fashioned meat grinder

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