German Soup - Liver Spaetzle

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to adjust consistency.

Wash the liver and pat dry with a paper towel.

Melt butter in a medium-sized pan.

Peel and cut the onion into cubes, then add the onion cubes to the pan and fry until translucent.

Add garlic paste to the onions and fry together for about another minute.

Cut the liver into pieces and remove any skins or veins.

Add the liver and onion mixture to a food processor and puree.

In a large bowl, add the pureed liver, eggs, spices, and oats, and mix briefly.

Add breadcrumbs and mix again.

Finally, add flour and mix until everything is well combined.

Let the mixture rest for about ten minutes.

Heat water or broth in a large pot, adding salt if using water.

Press about a quarter of the batter through the spaetzle maker.

Wait until the spaetzle float to the top, then let them cook for an additional three minutes.

Scoop them out with a mesh skimmer or slotted spoon into a strainer.

Repeat this until all batter is used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens