Beef Soup with Vegetables, Egg Custard, Liver Dumplings and Noodles

5 from 8 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 10 people


Beef broth:

  • 2500 ml / See my recipe: boiled beef *) Beef broth

Vegetable garnish:

  • 150 g 1 piece of celeriac
  • 150 g 2 carrots
  • 50 g Leek

Liver dumpling insert:

  • 200 g Pork liver (alternatively beef liver)
  • 100 g 1 Onion
  • 100 g Margarine
  • 150 g Breadcrumbs
  • 2 piece Eggs
  • 1 tsp Salt
  • 3 big pinches Colorful pepper from the mill
  • 2 big pinches Freshly ground nutmeg

Egg liner:

  • 150 g Green egg custard see my recipe **)

Soup noodle insert:

  • 100 g Fine soup noodles
  • 1 tsp Salt

Beef soup with vegetables, egg custard, liver dumplings and noodles:

  • 0,5 Cup Finely chopped parsley
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Liquid Maggi wort
  • 1 tbsp Beef broth instant
  • 4 big pinches Coarse sea salt from the mill


Beef broth:

  • 2.5 liters beef broth from boiled beef / *)

Vegetable garnish:

  • Clean the celeriac, cut into slices and then into small diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean and wash the leek, quarter lengthways and cut into small pieces.

Liver dumpling insert:

  • Puree the pork liver. Peel and puree the onion. Put all ingredients (200 g pureed pork liver, 100 g onion pureed, 100 g margarine, 150 g breadcrumbs, 2 eggs, 1 teaspoon salt. 3 big pinches of coarse sea salt from the mill and 2 big pinches of freshly ground nutmeg) in a bowl, mix well Mix / and chill for approx. 20 minutes.

Egg liner:

  • See my recipe: **) Green egg custard

Soup noodle insert:

  • Cook the soup noodles in salted water (1 teaspoon of salt) according to the instructions on the package and drain through a fine kitchen sieve.

Beef soup with vegetables, egg custard, liver bones….

  • Heat the beef broth and add the vegetables (celery lozenges, carrot blossoms and pieces of leek). Shape the liver dumplings into small balls (approx. The size of a table tennis ball) and slide them into the soup. Let everything simmer for approx. 20 minutes. Add / fold in the green egg, noodles and chopped parsley and season / season with sweet soy sauce (1 tbsp), liquid Maggi seasoning (1 tbsp), instant beef broth (1 tbsp) and coarse sea salt from the mill (4 big pinches). Serve the soup hot.
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Written by John Myers

Professional Chef with 25 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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