Leberknödelsuppe
German liver dumpling soup: silky broth studded with tender pork liver dumplings infused with fresh marjoram. A classic comfort dish that's surprisingly approachable for the home cook.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 18g
Ingredients
- 8 cups beef or chicken broth
- 1 medium, halved carrot
- 1 halved celery stalk
- ½ medium onion
- 1 whole bay leaf
- 8 oz pork liver, finely minced
- 1.5 cups bread, day-old, cubed
- ¼ cup whole milk
- 1 large egg
- 1 tbsp, chopped fresh marjoram (or thyme)
- 1 pinch salt and pepper to taste
- 2 tbsp, chopped parsley, fresh
Instructions
- 1
Place broth, carrot, celery, onion, and bay leaf in a large pot over medium-high heat.
- 2
Bring to a gentle boil, then reduce heat to low and simmer 15 minutes to infuse flavors.
- 3
Remove carrot, celery, onion, and bay leaf with a slotted spoon. Discard.
- 4
Pour milk over bread cubes in a bowl and let sit 2 minutes to soften.
- 5
Add minced liver, egg, marjoram, salt, and pepper to the bread mixture.
- 6
Fold gently until just combined—do not overmix. The mixture should hold together loosely.
- 7
Return broth to a gentle simmer over medium heat. Using a wet spoon or small ice cream scoop, form dumplings and slide into simmering broth.
- 8
Simmer gently 12–15 minutes until dumplings are cooked through and no longer float to the surface.
- 9
Taste broth and adjust salt and pepper as needed.
- 10
Ladle into bowls and garnish with fresh parsley. Serve immediately.
Tools you’ll need
- large pot (4-quart+)
- slotted spoon
- mixing bowl
- wooden spoon
- wet spoon or small ice cream scoop (for forming dumplings)
- ladle
- soup bowls
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