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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!

Servings:

Makes 6 servings

Ingredients:

• ½ pound calves liver, raw
• 2 tablespoons butter
• 1 small onion
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon marjoram
• ¼ teaspoon salt
• freshly ground pepper
• 1 cup breadcrumbs
• 2 large eggs
• 6 cups beef broth (well-seasoned)

Instructions:

1. Using a food processor, combine the liver, butter, onion, parsley, and seasonings and process until smooth. 
2. Add the breadcrumbs and eggs and process until well mixed. 
3. Form dumplings, adding a bit more bread crumbs (or flour) if needed, for dumplings to hold together. Form into dumplings.
4. Bring broth to boil. Add dumplings and reduce heat to a simmer. Dumplings will be done in about 20 minutes and they should be floating. 
5. Serve 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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