Liver Dumpling Soup

Name: Liver Dumpling Soup
Yield: Makes about 12 dumplings to serve 4
Cuisine: Germany
Ingredients: 2 slices stale bread, moistened in water; 1 pound calf’s or chicken liver; ½ teaspoon pepper; 1 tablespoon each chopped onion and chopped celery leaves; 4 cups beef broth; 2 eggs; 2 tablespoons each butter and flour; 2 tablespoons minced parsley; 1½ teaspoons salt

Leberkloese

Preparation info

Makes about
12
dumplings to serve

Difficulty
Easy

Appears in

I Hear America Cooking

By Betty Fussell

Published 1986

About

Irma Rombauer in her Joy of Cooking calls this soup “not exactly a handsome dish, but it has qualities.” Handsome is as handsome does, and the delicately seasoned dumplings of calf or chicken liver do very well in the German restaurants of Milwaukee. Mader’s Restaurant calls them Bayerische Leberkloese, or Bavarian Liver Dumplings, since the soup is popular in Bavaria. A matzoh-ball version of the soup is a standby of Jewish-American cooking.

Ingredients

Europe
Germany
Soup

Ingredients

Method