This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.
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- 2 day-old bread rolls (i.e., Kaiser roll would work well)
- 1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
- 2 eggs, beaten
- 1 onion, finely chopped
- 400 g trimmed and finely ground cow's liver (a little less than a pound)
- 1 tablespoon chopped parsley
- 1 pinch dried marjoram
- 1/2 teaspoon of zested lemon peel
- 1 teaspoon salt
- 1 pinch fresh ground black pepper
- about 1 tablespoon dry breadcrumbs
- 3/4 liter beef broth (750 ml, or about 24 ounces)
- 1Tear the day-old rolls into small pieces, and soak in a bit of cold water.
- 2Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
- 3Beat the eggs, the pour over the milk.
- 4Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
- 5Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
- 6Form 12 walnut-sized dumplings.
- 7Bring about 1.5 liters (50 ounces) of salted water to a boil.
- 8Gently add the dumplings and simmer for 20 minutes or until cooked through.
- 9While the dumplings are simmering, heat the beef broth and keep warm.
- 10Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.
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Nutritional Facts for Leberknödelsuppe (Bavarian Liver Dumpling Soup)
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 298.5
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 2.9 g
- Cholesterol 385.8 mg
- Sodium 1305.2 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 1.1 g
- Sugars 1.8 g
- Protein 29.1 g