Liver Dumpling Soup / Leberknödelsuppe

I found this recipe and the photo on . I like to cook soups especially during the winter. It is a good starter for lunch or if you prefer a light dinner.

6-8 servings 40 minutes preparation


* 1 lb Chicken Livers, parboiled for 5 minutes
* 2 slices white bread, torn into crumbs
* 2 eggs, separated
* 1/4 cup soft Butter
* 2 teaspoons chopped Onions
* 2 tablespoons fresh Parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon Pepper
* 2 tablespoons flour

Chop parboiled Chicken livers very fine.

Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.

Beat egg whites until stiff; fold into meat mixture.

Shape into 1 1/2 inch meatballs.

Drop them into gently boiling stock.

Simmer 6-8 minutes.

Add additional parsley to stock for garnish.


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