in Germany, Soup Recipes

Liver dumpling soup Grandma's recipe

updated

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Ingredients for 4 servings:

  • 400 g roll(s), old, or already cut by the baker
  • 250 g liver(s), minced, maybe the butcher does it
  • 500 ml milk, hot
  • 2 eggs
  • 1 handful of parsley
  • 1 onion(s)
  • 1 handful of marjoram
  • salt and pepper
  • 2 tbsp butter
  • 1 bunch of soup vegetables (carrots, celery, leeks)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Soak the rolls in the hot milk for about 45 minutes. Sauté the onions and parsley in butter. Place the liver on the rolls, add the eggs, onions, and parsley, and season with salt, pepper, and marjoram. Mix thoroughly. Let stand for about 30 minutes. Meanwhile, make a vegetable broth with the soup vegetables. Form the mixture into dumplings. Be sure to have a bowl of water ready and moisten your hands before each dumpling; this will ensure perfect dumplings. Let the dumplings stand in the broth for about 30 minutes.

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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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