in Germany, Soup Recipes

Liver spaetzle soup

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Ingredients for 2 servings:

  • 100 g beef liver(s)
  • 1 onion(s)
  • 20 g butter
  • 100 g breadcrumbs
  • 1 egg(s)
  • 500 ml broth
  • Parsley
  • Fat
  • Salt
  • marjoram

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and skin the liver, and mince it. Sauté finely chopped onion and parsley in fat and add to the liver. Cream the butter until fluffy, then add the breadcrumbs, egg, and seasoning to the liver. Pour the batter through a spaetzle strainer into the broth. Let it simmer for about 10 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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