Leberknödelsuppe

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the minced beef liver in a large mixing bowl.

2. 2

   Add the squeezed stale bread roll, egg, parsley, chopped yellow onion, minced garlic, dried marjoram, salt, and black pepper to the bowl.

   Ca. 2 min.

3. 3

   Mix all the dumpling ingredients thoroughly until well combined.

   Ca. 2 min.

   Kokkens note: Use your hands for best results to ensure everything is evenly incorporated.

4. 4

   Gradually add the all-purpose flour, mixing until the mixture comes together and is firm enough to form into balls.

   Ca. 2 min.

   Kokkens note: If the mixture is too wet, add a little more flour, one tablespoon at a time.

5. 5

   Form the mixture into small, golf-ball-sized dumplings.

   Ca. 10 min.

   Kokkens note: Wet your hands slightly to prevent the mixture from sticking.

6. 6

   Bring the beef broth to a gentle simmer in a large pot.

   Ca. 10 min.

   Kokkens note: Do not let the broth boil vigorously, as it can break apart the dumplings.

7. 7

   Carefully add the liver dumplings to the simmering broth.

   Ca. 1 min.

8. 8

   Simmer the dumplings for 15-20 minutes, or until they are cooked through and float to the surface.

   Ca. 20 min.

   Kokkens note: You can test one dumpling by cutting it open to ensure it is cooked in the center.

9. 9

   Ladle the Leberknödelsuppe into bowls.

   Ca. 1 min.

10. 10

    Garnish with fresh chopped chives, if desired, and serve hot.