Austrian Pork Liver Dumplings in Broth
Leberknödel are tender, herb-flecked pork liver dumplings simmered in a light broth. Comfort food with Austrian roots, ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 340
- Protein
- 28g
Ingredients
- ¾ lb pork liver, ground or finely chopped
- ¼ lb ground pork
- 1.5 cups bread (white or semolina), cubed small
- ½ cup whole milk
- 1 medium onion, minced
- 3 tbsp fresh parsley, chopped
- 6 cups beef or chicken broth
Instructions
- 1
Pour milk over bread cubes in a bowl. Let sit 5 minutes until bread absorbs liquid, then mash into a paste.
- 2
Combine pork liver, ground pork, milk-bread mixture, minced onion, parsley, 1 tsp salt, and 0.25 tsp pepper in a bowl.
- 3
Mix gently with your hands until just combined. Do not overmix. Refrigerate 10 minutes.
- 4
Bring broth to a gentle simmer in a 4-quart pot over medium heat, ~3 minutes.
- 5
Wet your hands. Form mixture into 12-16 oval dumplings, each roughly 2 inches long.
- 6
Slide dumplings into simmering broth. They should sink, then float after 3-4 minutes.
- 7
Simmer 8-10 minutes after dumplings float. They should be firm but yielding when pierced.
- 8
Taste and season broth with salt and pepper. Ladle dumplings and broth into bowls.
- 9
Serve hot, garnished with fresh parsley and black pepper.
Tools you’ll need
- large mixing bowl
- 4-quart pot
- wooden spoon
- soup ladle
- measuring cups and spoons
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