Soup: Liver Dumplings ❤️

What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too!

There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...

Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)

1. Oma's Liver Dumplings Soup ❤️

Ingredients:

• ½ lb calves liver
• 2 tbsp butter
• 1 small onion
• 2 tbsp chopped fresh parsley
• ¼ tsp marjoram
• ¼ tsp salt
• freshly ground pepper
• 1 cup bread crumbs
• 2 eggs
• 4 cups beef broth (well seasoned)

Instructions:

• Using a food processor, combine the liver, butter, onion, parsley, and seasonings and process until smooth. 
• Add the breadcrumbs and eggs and process until well mixed. 
• Form dumplings, adding a bit more bread crumbs (or flour) if needed, for dumplings to hold together. Form into dumplings.
• Bring broth to boil. Add dumplings and reduce heat to a simmer. Dumplings will float to the top when they are done, about 20 minutes.
• Serve soup, garnished with parsley.
• 4 servings.

2. Dino's  Leberknödel Suppe

Dino Schmidt shared his recipe on our Facebook page.  He's in Germany and can buy his Leberknödel already prepared. Here's his posting and my English translation follows.

Rezept:

1. Die Leberknödel kaufe ich schon fertig.
2. Ich laße die Knödel sehr lange ziehen, erst aufkochen lassen, dann bis zu 3 Stunden köcheln, simmern oder ziehen lassen.
3. Ich würze mit etwas Brühe, Muskatnuß, Petersielie (den brate ich etwas in Butter an).
4. Auch noch hinzu Suppengrün, Kartoffeln, Zwiebel.

Recipe:

1. Use purchased liver dumplings.
2. Simmer on low (very low), for about 3 hours, the dumplings. (Ziehen is like a tea bag sitting in hot water, stewing) 
3. Season with broth and nutmeg. Fry some parsley in butter and add to soup.
4. Add Suppengrün (soup greens), potatoes and onion.

Suppengrün: Is purchased in Germany as a bundle and usually has a leek, a carrot, and some celery root. Parsley, turnips, and onions are sometimes included.

I like the way Dino cooks. It's like a bit of this and a bit of that. Just like my Oma and my Mutti did, and now how I usually cook as well. Thanks, Dino, for sharing this with us!

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.