Liver dumplings

Name: Liver dumplings
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Veal liver 5.3 oz; Stale bread 2 ½ cups; Eggs 1; Onions ½; Lard 1.8 oz; Parsley to chop 1 tuft; Lemon peel small 1; Marjoram (to chop) 1 tsp; Black pepper to taste; Fine salt to taste; Whole milk ¼ cup; Butter 3 tbsp; Garlic 1 clove; Meat broth 4 ¼ cups

it de fr es br

381

Calories per serving

Energy Kcal 381
Carbohydrates g 26.2
of which sugars g 6.1
Protein g 13.8
Fats g 34.6
of which saturated fat g 10.35
Fiber g 2.4
Cholesterol mg 161
Sodium mg 981

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 4
Cost: Low
Note + 2 h of rest in the fridge

PRESENTATION

Family dinners feel a little more special with a steaming bowl of Leberknödel Suppe on the table. This beloved part of German cuisine serves up big comfort in every soft, rich bite, blending the old-world charm of traditional liver dumplings with the warming appeal home cooks love. The nice, golden color of these dumplings looks great in the bowl (especially when that clear, flavorful broth fills the kitchen with those familiar hearty aromas). Kids tend to go for that soft, satisfying texture—and a few parents have mentioned it's EASY to get them asking for seconds...nobody even minds the liver part! Since families enjoy recipes that balance tradition and nutrition, these dumplings are a nutrient-rich, classic pick—a great choice for fall dinners, winter nights, or Sunday lunches with lots of stories around the table. The way these dumplings pair with the savory broth totally fits that German classic dish feeling, making a simple bowl feel like a taste of European comfort.

Home cooks often reach for liver recipes that satisfy on several levels—good nutrition, easy family appeal, and a little bit of tradition mixed in. This Leberknödel Suppe definitely brings all three! Works great with a homemade beef broth, but honestly, it's DELICIOUS no matter the base you choose...serving suggestion? Try it with crusty bread on the side, or just a little chopped parsley for something fresh and colorful. Because this soup offers such a heartiness without being heavy, it's perfect any time the family wants something filling but not fussy—a real weeknight winner or a cozy choice when you have company. Many folks like that you can customize the soup (parsley, pepper, maybe a sprinkle of nutmeg), so everyone around the table finds something to love. Families who try this dish find it turns a regular dinner into something special, with leftovers that reheat really well the next day for more easy comfort. Something about those liver dumplings—they just work for real life, where everyone wants real food packed with flavor and tradition.

INGREDIENTS

381

Calories per serving

Veal liver 5.3 oz (150 g)

Stale bread 2 ½ cups (120 g)

Eggs 1

Onions ½

Lard 1.8 oz (50 g)

Parsley 1 tuft - to chop

Lemon peel 1 - small

Marjoram 1 tsp - (to chop)

Black pepper to taste

Fine salt to taste

Whole milk ¼ cup (50 ml)

Butter 3 tbsp (40 g)

Garlic 1 clove

to accompany: Meat broth 4 ¼ cups (1 l)

Preparation

How to prepare Liver dumplings

Cut the stale bread into small cubes and then soak it with milk.
Chop half an onion, and let it soften over low heat in a pan containing butter, along with the liver cut into pieces and finely chopped bacon.

When the liver is cooked (5-10 minutes), reduce the liver, bacon, and onion mixture into a mush, possibly using a blender.

Add the liver mixture and all the other ingredients to the soaked bread: mix everything well to form a compact and uniform dough, which you will place in the refrigerator for a couple of hours, well covered.

After the two hours, take the mixture and, with the help of your dampened palms, form balls the size of a mandarin, which you will immerse in the boiling broth and cook for at least 5 minutes over low heat.
Place two ladles of broth and two liver dumplings in each deep plate and serve immediately.