John Myers
Soup Kitchen: Liver Spaetzle Soup
The perfect soup kitchen: liver spaetzle soup recipe with a picture and simple step-by-step instructions.
- 125 g Beef liver
- 40 g Butter
- 1 Egg
- 5 tbsp Breadcrumbs
- 1 tbsp Flour
- 1 small Onion
- Parsley finely chopped
- Salt
- Grated lemon peel
- 1,5 l Broth
- Wash the liver, pat dry and pass through the meat grinder as with minced meat.
- Finely grate the small onion
- Stir the butter until foamy, add the breadcrumbs, then the egg, flour, chopped parsley, grated onion and the minced liver and mix well. Season to taste with salt and lemon zest
- Press the dough through the spaetzle press or spaetzleria from Tupper into boiling broth and cook for 10 minutes
Facebook Comments