Leberknödelsuppe

Traditional beef broth with liver dumplings, very popular in Austria and Bavaria.

Ingredients (Serves 4)

For the Broth:

• 1 liter Fleischbrühe (beef broth)

• Salt and pepper, to taste

• Fresh parsley, for garnish

For the Liver Dumplings (Leberknödel):

• 200 g beef or pork liver

• 100 g day-old bread, cubed

• 1 small onion, finely chopped

• 1 egg

• 2 tbsp flour

• 1 tbsp butter

• Salt, pepper, and nutmeg, to taste

• 2–3 tbsp chopped parsley

Preparation

1. Prepare the liver dumpling mixture:

   • Sauté onion in butter until soft.

   • Finely chop or process liver and mix with sautéed onion, bread cubes, egg, flour, parsley, salt, pepper, and a pinch of nutmeg.

   • Mix until a firm dough forms.

2. Form the dumplings:

   • Wet hands and shape the mixture into small dumplings (about walnut-sized).

3. Cook the dumplings:

   • Bring beef broth to a gentle simmer.

   • Carefully drop dumplings into simmering broth.

   • Simmer for 15–20 minutes until cooked through.

4. Serve:

   • Ladle dumplings and broth into bowls.

   • Garnish with fresh parsley and serve hot.

Serving Suggestions

• Traditionally served as a starter in Bavarian meals.

• Pair with crusty bread or light salad for a complete meal.

Cooking Tips

• Do not boil the broth vigorously to prevent dumplings from falling apart.

• Soak bread cubes well to ensure soft, tender dumplings.

• Fresh parsley enhances both flavor and presentation.