German Liver Dumpling Soup

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner, while pork liver is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is typically cheaper.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread offers more nutrients, while stale bread reduces waste.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth can be more affordable.

Dice one small to medium onion and soften it in 1 tablespoon of butter until translucent, without browning.

Add 1/4 cup finely chopped fresh parsley and 1/2 tablespoon dried marjoram to the softened onions and let cool.

Process beef liver in a food processor until ground, or finely chop it by hand.

In a mixing bowl, combine the ground liver, the onion-parsley-margarine mixture, 1 tablespoon Dijon mustard, 1 whole egg, and 1 egg yolk; mix well.

Grate the rind of 1 medium lemon into the mixture and mix it in.

Season the mixture with salt (about four large pinches), pepper (to taste), and about five shakes of nutmeg; mix again.

Tear 15 slices of white bread into pieces and pulse them in a food processor until they form a fine crumb.

Combine the bread crumbs with the liver mixture and mix well; if the mixture seems thick, add another egg and let it sit for about 10 minutes.

Simmer beef stock with a bay leaf and adjust seasoning with salt to taste.

Roll the mixture into dumplings, about 2 inches in size, and drop them into the simmering stock; cook for about 13 minutes.

Serve two dumplings per bowl with two ladles of broth, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens