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German Liver Dumplings Soup – Oma's Leberknödel Suppe

Soup with liver dumplings, aka leberknödel Suppe, is such a traditional German soup that brings back so many memories.

I remember my Mutti serving this, and me always being surprised how good it tasted, even though it was liver!

Ingredients:

• ½ pound (227 grams) calf or beef liver
• 2 tablespoons (28 grams) butter
• 1 small onion
• 2 tablespoons (8 grams) chopped fresh parsley, plus more to garnish
• ¼ teaspoon (0.1 grams) dried marjoram
• ¼ teaspoon (1.5 grams) salt
• freshly ground black pepper, to taste
• 1 cup (150 grams) breadcrumbs, plus more if needed
• 2 large eggs
• 6 cups (1.4 liters) well-seasoned beef broth

Instructions:

1. Place the liver, butter, onion, parsley, marjoram, salt, and pepper in the bowl of a food processor, and process until smooth.
2. Add the breadcrumbs and eggs and process until well mixed.
3. Form dumplings, adding a bit more breadcrumbs if needed, so that the dumplings hold together.
4. Bring the broth to a boil. Add the dumplings and reduce the heat to a simmer. Cook the dumplings for about 20 minutes; they should be floating when they’re done.
5. Serve the soup garnished with parsley.

Notes/Hints:

• Use a 1.5-inch cookie scooper to form the dumplings. Simply scoop and drop into the soup. No messy fingers!

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Updated: March 15, 2026