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Recipe liver dumpling soup
As a starter or main course⅘
Total Time
1
hr
Course:
appetizer, soup
Cuisine:
South Germany
Keyword:
savoury
Schwierigkeit:
Experienced
Servings:
4
servings
Ingredients
400
g
beef liver
4
stale bread rolls or 200g white bread
125
ml
lukewarm milk
1
small onion
1
bunch
parsley
2
tbsp
frying fat
2
eggs
1
l
meat broth
salt, pepper, marjoram, lemon juice
Instructions
Slice the rolls and let them soak in the lukewarm milk for about 10 minutes.
Put the liver through a meat grinder.
Finely chop the parsley and onions and briefly sauté in a pan.
Knead the onion mixture with the rolls and liver to form a dough. Season with salt, pepper, marjoram and a splash of zircon juice.
Form 8 equally sized dumplings from the meat dough. If they are too soft, then add some breadcrumbs to the mixture.
Bring the meat broth to a boil.
Put the dumplings in and let them steep in the quietly simmering broth for 20 minutes.
Tipps & Hinweise
Divide the broth among four plates or soup bowls and add a liver dumpling to each.