Leberknödelsuppe

Name: Leberknödelsuppe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 rolls day-old white rolls, diced; 1/2 cup whole milk, warmed; 1 tbsp unsalted butter; 1 small yellow onion, finely diced; 1/2 lb beef liver, minced; 2 tbsp fresh parsley, chopped; 1 large egg, beaten; 1/4 cup fine breadcrumbs; 1/2 tsp dried marjoram; 1/2 tsp salt; 1/4 tsp black pepper, ground; 6 cups beef broth; 2 tbsp fresh chives, chopped

A traditional Bavarian soup featuring savory minced liver dumplings simmered in rich beef broth.

50 minMediumServes 4280 cal/serving

GermanSoupStovetopHigh ProteinLow CarbNut-FreeSoy-FreeShellfish-FreeAlcohol-FreeCorn-Free

Ingredients

2 rolls day-old white rolls, diced
1/2 cup whole milk, warmed
1 tbsp unsalted butter
1 small yellow onion, finely diced
1/2 lb beef liver, minced
2 tbsp fresh parsley, chopped
1 large egg, beaten
1/4 cup fine breadcrumbs
1/2 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper, ground
6 cups beef broth
2 tbsp fresh chives, chopped

Instructions

1

Place 2 rolls diced day-old white rolls in a bowl and pour 1/2 cup warmed whole milk over them to soak for 10 minutes.
2

Melt 1 tbsp unsalted butter in a skillet over medium heat, then add 1 small finely diced yellow onion and saute for 4 minutes until soft.
3

In a large mixing bowl, combine soaked rolls, sauteed onions, 1/2 lb minced beef liver, 2 tbsp chopped fresh parsley, 1 large beaten egg, 1/2 tsp dried marjoram, 1/2 tsp salt, and 1/4 tsp ground black pepper.
4

Stir in 1/4 cup fine breadcrumbs as needed until the mixture holds shape, then form into 4 large round dumplings.
5

Bring 6 cups beef broth to a gentle simmer in a pot over medium heat.
6

Carefully drop dumplings into broth, reduce heat to low, cover, and simmer for 15 to 20 minutes until dumplings reach an internal temperature of 160 degrees F.
7

Ladle soup and dumplings into bowls and garnish with 2 tbsp chopped fresh chives.

Questions

Can I make Leberknödelsuppe dairy-free?

Yes. The dairy in this entry is 1/2 cup whole milk, warmed, 1 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Leberknödelsuppe gluten-free?

Yes. The gluten in this entry is 1/4 cup fine breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Leberknödelsuppe keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Leberknödelsuppe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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