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Liver dumpling in clear broth
Photo: Christian Allinger from Oberau, Deutschland, Wikimedia Commons, CC BY 2.0 (cropped)

Soups · Recipe No. 297

Leberknodel Suppe

Leberknodel Suppe made with chicken livers, breadcrumbs, chicken stock and onion. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Skin and remove fat from chicken - cook in chicken stock with vegetables.

  2. Remove chicken. Cool, cut off meat and cut julienne (thin strips)

  3. Strain stock. ( clarify with egg whites) and season.

  4. In a food processor liquidise liver thoroughly.

  5. Soak bread crumbs in stock for 10 minutes then add to liver.

  6. Blend & season well.

  7. Roll into small balls 4 cm in diameter.

  8. Cook dumplings in soup for last ten minutes.

  9. Garnish with julienne of chicken and chopped chervil/tarragon.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Leberknodel Soup”.