Leberknödelsuppe, which literally means “liver dumpling soup,” is a hearty soup that is a staple in many German and Austrian households, especially during cold winter days. It is a simple soup that consists of a clear beef or chicken broth, with the addition of small, round liver dumplings.
The liver dumplings, or Leberknödel in German, are made from ground liver mixed with breadcrumbs, eggs, and spices. They are shaped into small balls and boiled in a clear broth made from beef until they are cooked through.
The result is a rich and savory soup that is sure to warm you up from the inside out. The liver dumplings give the soup a unique flavor that is both comforting and filling. The broth is also infused with the flavors of carrots, celery, and leek, which add to the complexity of the dish.
Leberknödelsuppe is not only delicious, but it is also very nutritious. Liver is a great source of iron, protein, and vitamin A, while the vegetables in the soup provide essential vitamins and minerals.
In Austria, Leberknödelsuppe is often served as a starter or main dish. It is also a popular option for lunch at work or school, as it is easy to prepare and transport in a thermos.
While Leberknödelsuppe may not be the most visually appealing soup, it is a true comfort food that warms the heart and soul. It is a popular dish in Austria and other German-speaking countries, and you can find it in many restaurants and cafes throughout the region.
If you want to try making Leberknödelsuppe at home, it is a relatively easy recipe to follow. All you need are some basic ingredients and a little bit of patience. The result will be a delicious and satisfying soup that you will want to make again and again.
If you ever have the chance to try Leberknödelsuppe, don’t hesitate to give it a try. It may not be for everyone, but for those who appreciate traditional comfort food, it is sure to become a favorite.
Liver Dumpling Soup – Leberknödelsuppe
Ingredients
Dumpling
- 1 lb. Ground liver
- 1 cup Bread crumbs
- 2 large Egg
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- ¼ tsp. Marjoram
- 2 tbsp. Fresh Parsley finely chopped
- Salt and pepper to taste
Soup
- 8 cups Beef Broth see notes
- 1 Carrot thinly sliced
- 1 Celery stalk thinly sliced
- 1 Leek thinly sliced
- 2 Bay Leave
Instructions
Making the Dumplings
- In a large mixing bowl, combine the ground liver, breadcrumbs, eggs, onion, garlic, parsley, marjoram, salt, and pepper. Mix everything well to form a smooth and even mixture.1 lb. Ground liver, 1 cup Bread crumbs, 2 large Egg, 1 small Onion, 2 cloves Garlic, ¼ tsp. Marjoram, 2 tbsp. Fresh Parsley, Salt and pepper
- Cover the mixture and let it chill in the fridge for about 30 minutes.
Preparing the Soup
- While the mixture is chilling, prepare the broth. In a large pot, bring the beef broth to a boil.8 cups Beef Broth
- Once the broth is boiling, add the sliced carrot, celery, leek, and bay leaves. Reduce the heat to a simmer and let it cook for about 10-15 minutes.1 Carrot, 1 Celery stalk, 1 Leek, 2 Bay Leave
- Take the liver mixture out of the fridge and start forming small, round dumplings, about the size of a golf ball.
- Carefully drop the liver dumplings into the simmering broth. Cook for about 10-12 minutes, or until the dumplings are cooked through and float to the top.
- Once the dumplings are cooked, remove the pot from the heat and let it cool for a few minutes.
- Serve the Leberknödelsuppe hot, garnished with some chopped parsley or chives.
