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Soup: Oma's Liver Dumplings ❤️

➤ by Oma Gerhild Fulson

Oma's Soup with liver dumplings

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! Served with some nice fresh crusty homemade artisan bread, it makes a nice light supper.

A typically Bavarian soup, this is usually made with beef or calves liver and a strongly flavored beef broth.

Liver Dumpling Soup Tips ...

  • Don't have a food processor? Then use a blender. Or, use a grinder to grind the liver (if you freeze the liver first, this will be easier)
  • You can season your dumplings in a variety of ways. Try using sage, coriander, basil, zested lemon peel, or nutmeg.

Super Easy Way to make Dumplings

❤️ Use a cookie scoop to make these liver dumplings, aka Leberknödel Suppe, a very traditional German Soup.

As long as your dumpling dough is the right consistency to hold together, use a cookie scoop to easily make the dumplings. Here, I use a 1½ inch cookie scoop. 

Using the scoop is a very quick and mess-free way to make equal sized dumplings. 


What a perfect way to include liver into the diet. Liver is a very concentrated source of vitamins and is high in protein. It's well known to be an excellent source of iron, as well.

However, finding liver recipes that are delicious can be difficult. I find it interesting when I hear that children usually love this soup. So, give this one a try. 

Or, try this one. It's been a favorite at our house for many years.

Grab your copy of my own German Soup e-Cookbook in English. You'll LOVE it! 

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 :)

Below are two recipes for liver dumplings, first Dino's (a Facebook fan who lives in Germany), and then mine.

Oma says,

I really like the way Dino made his soup as shown in the photo below. Although my soup uses a clear beef broth, adding Suppengrün, in other words, some leek, carrots, and onions, to a store-bought broth is a great way to make it even better. 

Dino's  Leberknödel Suppe

Oma's Soup with liver dumplings

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 the English translation.

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!

Ready to make Oma's Liver Dumpling Soup?

Oma's Liver Dumplings Soup

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!

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings:

Makes 6 servings

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
  • 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" cookie scooper to form the dumplings. Simply scoop and drop into the soup. No messy fingers!

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Want Nutritional Information?

Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.

Need Help Doing Conversions?

Make it easier to convert between cups and grams, etc. Use this site to give you all the different conversions for the different types of ingredients. 


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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.

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Oma's Soup with liver dumplings

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