in Soup Recipes

Bavarian liver spaetzle

updated

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Ingredients for 5 servings:

  • 500 g liver(s) of beef or pork
  • 5 cloves garlic
  • 4 eggs
  • 350 g flour
  • salt and pepper
  • 1 liter beef broth
  • salt water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

served in a beef soup

Put the liver and garlic cloves through a meat grinder or puree in a Thermomix (you can also buy the liver already minced from the butcher). Mix the 4 eggs with the liver and flour, season with salt and pepper. If the dough is too thick, add a dash of beef broth. Let the mixture rest for 30 minutes. Heat water in a pot and add salt. Pour the dough in portions through a spaetzle strainer into the boiling water. When the spaetzle rise to the top, cook for about 2 more minutes. Remove from the water with a colander, place in a colander, and let drain. Then transfer to soup bowls and pour over the hot beef 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.

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