in Soup Recipes

Liver spaetzle

updated

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Ingredients for 1 servings:

  • 100 g liver(s) (beef or poultry), minced
  • 40 g butter, soft
  • 40 g breadcrumbs
  • 1 egg(s)
  • Salt
  • 1 small onion(s), finely diced
  • some parsley
  • some marjoram
  • some lemon peel
  • 1 ½ liters of broth, hot
  • some chives

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

as a soup garnish

Cream the butter until fluffy, then alternately stir in the breadcrumbs, egg, and salt. Add the onion, liver, parsley, lemon zest, and marjoram, season to taste, and chill the dough for 30 minutes. Strain the dough through a spaetzle sieve into boiling broth, let it stand for 5-10 minutes, add chives to the broth, if desired, and serve. I like to make liver spaetzle in bulk and freeze them in portions. This works great; simply defrost the spaetzle in hot broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheese Schöberl

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