🍲 Liver dumpling soup (Leberknödelsuppe)
Leberknödelsuppe is a clear beef broth served with one or two large, soft dumplings made of minced liver, stale bread rolls, onion, egg and marjoram. The dumplings are savoury and tender with a mild offal flavour, and the hot broth is usually finished with chopped chives. It is a classic starter in Bavarian and Austrian inns.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g beef or calf liver, minced
- 4 stale bread rolls (about 200 g), diced
- 1 onion, finely chopped
- 1 egg
- 1 tsp dried marjoram
- 1 tbsp chopped parsley
- 1.5 litres beef broth
- 1 tbsp oil, salt, pepper
- Chives to serve
Method
- Soften the onion in the oil and let it cool.
- Mix the bread with the liver, onion, egg, marjoram, parsley, salt and pepper; rest for 20 minutes.
- With wet hands shape 4 large dumplings.
- Bring the broth to a gentle simmer, add the dumplings and cook for 20 minutes without boiling hard.
- Serve each dumpling in a bowl of broth with chives.
How to make it lighter
- The broth is light; the dumpling is where most calories are — one per bowl is plenty.
- Skim the fat off the broth before serving.
- Add sliced carrot and celery to the broth for a bigger bowl without many extra calories.
History
Liver dumplings belong to the bread-dumpling tradition of Bavaria, Austria and Bohemia, a way of using up stale bread and offal. The soup remains a standard first course in traditional southern German and Austrian restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →