SoupMain Course

Leberknödel Soup

Name: Leberknödel Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: german
Ingredients: 1.5 l beef broth; 250 g beef liver finely minced; 2 pcs stale white bread roll soaked in milk, squeezed dry; 1 pcs egg; 0.5 pcs onion finely chopped; 1 clove garlic minced; 2 tbsp fresh parsley chopped; 0.5 tsp marjoram dried; 1 tsp salt; 0.5 tsp black pepper ground; 2 tbsp all-purpose flour; 0.25 cup milk; 1 tbsp chives chopped

This hearty German Leberknödel soup features tender liver dumplings in a clear, flavorful beef broth. It's a comforting and traditional dish, perfect for a cold day or as a light meal.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 230 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

1.5 lbeef broth

dumplings

250 gbeef liver, finely minced
2 pcsstale white bread roll, soaked in milk, squeezed dry
1 pcsegg
0.5 pcsonion, finely chopped
1 clovegarlic, minced
2 tbspfresh parsley, chopped
0.5 tspmarjoram, dried
1 tspsalt
0.5 tspblack pepper, ground
2 tbspall-purpose flour
0.25 cupmilk

garnish

1 tbspchives, chopped

Equipment

large pot · medium bowl · knife

The method

Step by step

1
Bring the beef broth to a gentle simmer in a large pot.
About 5 min
2
In a medium bowl, combine the minced beef liver, soaked bread roll, egg, chopped onion, minced garlic, chopped parsley, dried marjoram, salt, and black pepper.
About 5 min
3
Add the all-purpose flour to the liver mixture and mix until just combined.
About 2 min
4
Gradually add the milk until the mixture forms a soft, pliable dough. Do not overmix.
About 2 min
Cook’s note: The dough should be sticky but hold its shape when rolled.
5
With wet hands, form the liver mixture into small dumplings, about 3-4 cm in diameter.
About 10 min
Cook’s note: Wetting your hands prevents the mixture from sticking.
6
Carefully add the dumplings to the simmering beef broth.
About 2 min
7
Reduce the heat to low and let the dumplings simmer gently for 20-25 minutes, or until cooked through and floating.
About 25 min
Cook’s note: Do not boil rapidly, as this can break apart the dumplings.
8
Taste the broth and adjust seasoning if needed.
About 1 min
9
Ladle the Leberknödel soup into bowls and garnish with fresh chopped chives before serving.
About 1 min

Per serving

Nutrition

53%Score

Calories: 229.7kcal
Protein: 22.1g
Carbs: 22.9g
Fat: 6.2g
Fibre: 1.2g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Leberknödel soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, ensuring the dumplings do not break apart.