Leberknödelsuppe

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Leberknödelsuppe is a hearty Bavarian broth soup with liver dumplings. It has a distinct character and is often served as a substantial starter.

Serves: 4 people

Preparation time: 25 min

Ingredients

• beef liver, finely minced – 10 oz
• breadcrumbs – 3/4 cup
• onion, finely chopped – 1 small
• parsley, chopped – 2 tbsp
• egg – 1
• beef broth – 6 cups
• carrot, diced – 1 medium
• celery stalk, diced – 1
• chives, chopped – 2 tbsp
• salt – 1 tsp
• black pepper – 1/2 tsp
• marjoram – 1/2 tsp

Method

1. Mix the liver, breadcrumbs, onion, parsley, egg and seasoning into a firm but moist dumpling mixture.
2. Shape the mixture into small dumplings with wet hands and chill them for 10 minutes.
3. Bring the broth to a gentle simmer with the carrot and celery.
4. Lower in the dumplings and poach them for 12 minutes until they are cooked through and floating.
5. Scatter over chives and serve the soup hot.