Leberknödelsuppe
German liver dumpling soup: silky broth studded with tender pork liver dumplings infused with fresh marjoram. A classic comfort dish that's surprisingly approachable for the home cook.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Place broth, carrot, celery, onion, and bay leaf in a large pot over medium-high heat.
Step 2
Bring to a gentle boil, then reduce heat to low and simmer 15 minutes to infuse flavors.
Step 3
Remove carrot, celery, onion, and bay leaf with a slotted spoon. Discard.
Step 4
Pour milk over bread cubes in a bowl and let sit 2 minutes to soften.
Step 5
Add minced liver, egg, marjoram, salt, and pepper to the bread mixture.
Step 6
Fold gently until just combined—do not overmix. The mixture should hold together loosely.
Step 7
Return broth to a gentle simmer over medium heat. Using a wet spoon or small ice cream scoop, form dumplings and slide into simmering broth.
Step 8
Simmer gently 12–15 minutes until dumplings are cooked through and no longer float to the surface.
Step 9
Taste broth and adjust salt and pepper as needed.
Step 10
Ladle into bowls and garnish with fresh parsley. Serve immediately.
Tools you’ll need
- large pot (4-quart+)
- slotted spoon
- mixing bowl
- wooden spoon
- wet spoon or small ice cream scoop (for forming dumplings)
- ladle
- soup bowls
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