Liver-Rich Dumplings

Preparation info
  • Makes 20 to 22 dumplings;

    4 to 6

    first-course servings, each in 1¼ cups 310 ml ) broth
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

These are based on a typical Viennese recipe for dumplings that are traditionally served in kraft süppe, Beef consommé. They are usually made with calf’s liver and are less delicate in texture. Calf’s liver can be substituted for chicken livers if desired.


  • slices white sandwich bread, crusts removed
  • ¾ pound (360 g) chicken livers


In a food processor, pulse the bread to fine crumbs. Transfer to a bowl.

In the food processor, pulse the livers, onion, parsley, salt, and pepper to combine; stop once to scrape down the sides of the bowl. Scrape the mixture into a medium bowl with a rubber spatula. Stir in cups (<