Chicken Liver Dumpling Soup I (Leberklosse)

papergoddess's Note:

Wonderful South German/Austrian soup; Also called "Leberklosse"

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 lb chicken liver , parboiled for 5 minutes
• 2 slices white bread , torn into crumbs
• 2 eggs , separated
• ¼ cup soft butter
• 2 teaspoons chopped onions
• 2 tablespoons fresh parsley
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 2 tablespoons flour

Broth

• 4 cups beef stock
• 1 teaspoon parsley

Directions:

1. Chop parboiled chicken livers very fine.
2. Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
3. Beat egg whites until stiff; fold into meat mixture.
4. Shape into 1 1/2 inch meatballs.
5. Drop them into gently boiling stock.
6. Simmer 6-8 minutes.
7. Add additional parsley to stock for garnish.

Reviews

[starcomet]

This receipe is exactly the same as my mother used to make. I have made it and it is the only way I could get kids to eat liver. (don't tell them it is liver and they will love the soup)

[Chef Zelda]

This is a little-known traditional German dish that is a mouth-watering winter soup. I add a few more spices (dried basil, oregano, etc.) but that's not necessary.