Leberknödelsuppe (Bavarian Liver Dumpling Soup)
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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INGREDIENTS
Nutrition- 2day-old bread rolls (i.e., Kaiser roll would work well)
- 1⁄8
- 2
- 1
- 400
- 1tablespoon chopped parsley
- 1pinch dried marjoram
- 1⁄2teaspoon of zested lemon peel
- 1teaspoon salt
- 1
- about 1 tablespoon dry breadcrumbs
- 3⁄4
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DIRECTIONS
- Tear the day-old rolls into small pieces, and soak in a bit of cold water.
- Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
- Beat the eggs, the pour over the milk.
- Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
- Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
- Form 12 walnut-sized dumplings.
- Bring about 1.5 liters (50 ounces) of salted water to a boil.
- Gently add the dumplings and simmer for 20 minutes or until cooked through.
- While the dumplings are simmering, heat the beef broth and keep warm.
- Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.
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