German cuisine · Soups & Stews

Liver Dumpling Soup

Dumplings of beef liver, soaked bread rolls, onion and marjoram simmer gently in a rich beef broth.

Ingredients · for 4 servings

• 300g beef liver
• 3 stale bread rolls
• 250ml lukewarm milk
• 1 onion
• 1 egg
• 2 tbsp breadcrumbs
• 1 tsp dried marjoram
• 1 tbsp butter
• 1/2 bunch parsley
• 1.5L strong beef broth
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Cut the bread rolls into thin slices, pour the lukewarm milk over them and soak for 20 min. until completely soft.
2. Finely dice the onion and sauté in the butter for 4–5 min. until translucent; trim any membrane from the beef liver and chop very finely or blitz briefly.
3. Squeeze the bread rolls out firmly and knead with the liver, onion, egg, marjoram, half the chopped parsley, nutmeg, salt and pepper into a smooth mixture.
4. If the mixture is too soft, work in the breadcrumbs; then let it rest for 15 min. and shape into eight equal dumplings with damp hands.
5. Bring the beef broth to a boil, add the dumplings and let them poach at the barest simmer for 20 min. – they must not boil or they will fall apart.
6. Place two dumplings in each deep bowl, ladle over hot broth and serve sprinkled with the remaining parsley.