Leberknödelsuppe (Bavarian Liver Dumpling Soup)

Recipe by Scarlett516
READY IN: 35mins


  • 2
    day-old bread rolls (i.e., Kaiser roll would work well)
  • 18
    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
  • 12
    teaspoon of zested lemon peel
  • 1
    teaspoon salt
  • about 1 tablespoon dry breadcrumbs
  • 34
    liter beef broth (750 ml, or about 24 ounces)


  • 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.