European Cuisine, Germany, Northern Europe, Recipes, Soups

Franconian Liver Dumpling Soup

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I had this Leberknödelsuppe (Liver dumpling soup) many times growing up. It is usually found on a Franconian dinner table on Sundays or holidays

Liver dumpling soup, also known as “Leberknödelsuppe” in German, is a traditional dish made with liver dumplings cooked in a clear broth. The dumplings are typically made from minced liver, sometimes with pork or beef, bread crumbs, onions, herbs, and spices. The dumplings are formed into balls and then boiled in the broth. It’s a popular dish in Central European cuisine, especially in countries like Germany, Austria, and Czech Republic.

pork, liver and onions
Ground the pork, liver and onions
meat, liver spices and bread crumbs
Mix pork, liver spices and bread crumbs per recipe
Meatgrinder, Fleischwolf
Meat grinder as my mother used
Form meat-liver balls
Form meat-liver balls.
form balls, turn in bread crumbs
Form balls, turn in bread crumbs. Place in hot water or broth. Simmer until they come to the top
Leberknödelsuppe, Liver dumpling soup
Leberknödelsuppe, Liver dumpling soup

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

Leberknödelsuppe, Liver dumpling soup

AngiesWeb
January 7, 2019
by AngiesWeb
Cuisine German
Category European Cuisine Germany Northern Europe Recipes Soups

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)
Print this recipe
Leberknödelsuppe, Liver dumpling soup
Persons
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
It’s my mothers recipe, and a Franconian speciality. I use my Ninja mixer, but any food processor will also grind the liver.

Instructions

  1. Combine liver and pork, cream cheese, onion, parsley, and seasonings and process until smooth.
  2. Add the breadcrumbs and egg and process until well mixed.
  3. Form dumplings, adding more bread crumbs (or flour) if needed, for dumplings to hold together.
  4. Bring broth to boil.
  5. Add dumplings and reduce heat to a simmer.
  6. 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.

Tags

Franconia,
Germany,
Leberknödelsuppe,
Leberknoedel,
Liver dumpling soup,
Soups
Calories
230
9.6%
Fat
6.4 g
9.2%
Saturated
2.3 g
10%
Carbs
21 g
7%
Protein
20 g
Fiber
1.6 g
4%
Sugar
3.4 g
Sodium
818 mg
34%
Trans fat
0.1 g
Cholesterol
233 mg
77%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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