Leberknödelsuppe, Liver dumpling soup

Leberknoedelsuppe, Liver dumpling soup
In English called Liver dumpling soup. I had this Soup growing up, and it was found on a Bavarian/Franconian dinner table
Meatgrinder, Fleischwolf

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. 

Leberknödelsuppe, Liver dumpling soup

Leberknödelsuppe, Liver dumpling soup

Leberknödelsuppe, Liver dumpling soup
Category: Soup
Cuisine: German
Prep Time: 15 minutes
Cook Time: 20 minutes

It's my mothers recipe, and a Franconian speciality. I use my Ninja mixer, but any food processor will also grind the liver.


  • 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)


  • 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


Keeps in the fridge for several days, and it probably even taste better the next day.

Nutrition information

4 Servings

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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