Best 5 Beef Liver Dumpling Soup Ii Leberklosse Recipes

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**Beef Liver Dumpling Soup: A Hearty and Flavorful Treat**

Beef liver dumpling soup is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with a rich beef broth, tender beef liver dumplings, and a variety of vegetables. This traditional German soup is a delicious and comforting meal that is sure to warm you up from the inside out. Along with the classic beef liver dumpling soup recipe, this article also provides instructions for making two additional variations: one with bacon and one with spaetzle. So whether you're a fan of traditional German cuisine or just looking for a new and exciting soup recipe, be sure to give beef liver dumpling soup a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

POLEVKA S JATROVYMI KNEDLICKY (SOUP WITH BEEF LIVER DUMPLINGS)



Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) image

Make and share this Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings) recipe from Food.com.

Provided by GarlicLover

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb beef liver, ground
2 eggs
1 cup dry breadcrumbs
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons beef marrow
1 garlic clove, mashed
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper
1/2 teaspoon salt
1 dash marjoram, grounded
1 dash mace
2 quarts consomme

Steps:

  • Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
  • Beat in eggs and then bread crumbs, flour, salt and pepper.
  • Let it stand in room temperature for about 1 hour.
  • Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
  • Cover and simmer for 15 minutes.
  • (Dumplings should be hard).

Nutrition Facts : Calories 362.4, Fat 11.3, SaturatedFat 4.8, Cholesterol 438.8, Sodium 2634.5, Carbohydrate 23.2, Fiber 0.9, Sugar 1.2, Protein 40.3

CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)



Chicken Liver Dumpling Soup I (Leberklosse) image

Make and share this Chicken Liver Dumpling Soup I (Leberklosse) recipe from Food.com.

Provided by papergoddess

Categories     Beef Organ Meats

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb chicken liver, parboiled for 5 minutes
2 slices white bread, torn into crumbs
2 eggs, separated
1/4 cup soft butter
2 teaspoons chopped onions
2 tablespoons fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
4 cups beef stock
1 teaspoon parsley

Steps:

  • Chop parboiled chicken livers very fine.
  • Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
  • Beat egg whites until stiff; fold into meat mixture.
  • Shape into 1 1/2 inch meatballs.
  • Drop them into gently boiling stock.
  • Simmer 6-8 minutes.
  • Add additional parsley to stock for garnish.

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)



Leberknödelsuppe (Bavarian Liver Dumpling Soup) image

This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.

Provided by Scarlett516

Categories     German

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 day-old bread rolls (i.e., Kaiser roll would work well)
1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground cow's liver (a little less than a pound)
1 tablespoon chopped parsley
1 pinch dried marjoram
1/2 teaspoon of zested lemon peel
1 teaspoon salt
1 pinch fresh ground black pepper
about 1 tablespoon dry breadcrumbs
3/4 liter beef broth (750 ml, or about 24 ounces)

Steps:

  • Tear the day-old rolls into small pieces, and soak in a bit of cold water.
  • Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
  • Beat the eggs, the pour over the milk.
  • Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
  • Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
  • Form 12 walnut-sized dumplings.
  • Bring about 1.5 liters (50 ounces) of salted water to a boil.
  • Gently add the dumplings and simmer for 20 minutes or until cooked through.
  • While the dumplings are simmering, heat the beef broth and keep warm.
  • Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

LIVER DUMPLINGS



Liver Dumplings image

"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

1/2 pound uncooked beef liver
1 large onion, cut into eighths
1 teaspoon salt
1-1/2 teaspoons ground sage, divided
1/2 teaspoon ground coriander
1/2 teaspoon dried basil
1/2 teaspoon pepper, divided
3 cups all-purpose flour
1/4 teaspoon baking powder
3 egg whites
1 egg yolk
5 cans (14-1/2 ounces each) beef broth
1/2 cup cornstarch

Steps:

  • In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 425mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

LIVER DUMPLINGS



Liver Dumplings image

My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me.

Provided by Cookie Jarvis

Categories     Beef Organ Meats

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups breadcrumbs, dried and ground
1 lb liver, ground
1 tablespoon dried onion, minced
1/2 cup vegetable oil
1/2 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon garlic salt
1/4 teaspoon black pepper
3 eggs
8 cups water or 8 cups milk

Steps:

  • Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
  • Mix well.
  • With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
  • Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).

Nutrition Facts : Calories 334.8, Fat 19.1, SaturatedFat 3.4, Cholesterol 235.7, Sodium 268.1, Carbohydrate 22.5, Fiber 1.4, Sugar 2.1, Protein 17.6

Tips:

  • Use fresh beef liver: Fresh beef liver has a mild flavor and is less likely to be tough or bitter. If you can't find fresh beef liver, you can use frozen liver, but be sure to thaw it completely before using.
  • Soak the bread in milk: Soaking the bread in milk helps to soften it and make it easier to mix with the other ingredients. It also helps to add flavor and moisture to the dumplings.
  • Season the dumplings well: Don't be afraid to season the dumplings generously. Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices, such as parsley, thyme, or marjoram.
  • Cook the dumplings in simmering water: Boiling water will toughen the dumplings. Instead, bring the water to a simmer and then add the dumplings. Cook them for about 10 minutes, or until they are cooked through.
  • Serve the soup hot: Beef liver dumpling soup is best served hot. You can garnish it with chopped parsley or chives.

Conclusion:

Beef liver dumpling soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, and it is a great way to use up leftover beef liver. If you are looking for a new and delicious soup recipe, I highly recommend trying beef liver dumpling soup.

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