Leberknödelsuppe, Liver dumpling soup

Leberknödelsuppe, 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, 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. 

Meatgrinder, Fleischwolf




  • 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

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 tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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