Liver Dumpling Soup – Leberknödelsuppe

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A Hearty and Comforting Austrian Soup

Prep Time10

Cook Time25

Resting time30

Total Time1 5

Course: Soup

Cuisine: Austrian, Bavarian, German

Keyword: Liver, Soup

Servings: people

Calories: 329kcal

Get Recipe Ingredients

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.

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.

You can use store bought beef broth, but a home made one taste 100x better of course