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Leberknödelsuppe — broth with tender liver dumplings
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Source: https://recipheon.com/en/recipes/soups/leberknodelsuppe-broth-with-tender-liver-dumplings
About this recipe
Leberknödelsuppe is an Austrian soup of clear beef broth with soft dumplings made from liver and bread. Soaked bread, onion softened in butter and a little marjoram mellow their bold flavor. The mixture first rests in the refrigerator so the bread can absorb moisture, and a small test dumpling checks that it holds together. Cooking takes place in a separate pot, keeping the serving broth clear. Gentle heat matters: a rolling boil could damage the delicate balls. Each portion contains two larger dumplings, hot broth and a little chopped parsley. This is a simple, aromatic soup without frying the dumplings themselves.
Ingredients
Liver dumplings
250 g raw beef liver, weighed after removing membranes and large vessels
100 g day-old wheat roll, weighed before soaking; stale but not dried hard like a rusk
100 ml milk with 3.2% fat as a supply — 80 ml for the bread and up to 20 ml to adjust the mixture
1 medium egg, size M, about 50 g without the shell
80 g onion, weighed after peeling
20 g butter with 82% fat
50 g fine dry breadcrumbs as a supply — 30 g for the mixture and up to 20 g for adjustment
1 g dried marjoram
0.5 g ground black pepper
0.2 g ground nutmeg
4 g fine salt — 3 g for the mixture and up to 1 g after tasting the broth
Cooking and serving
2 l water for cooking the dumplings separately, not for serving
1.2 l ready-made clear beef broth
10 g fresh parsley — 6 g for the mixture and 4 g to serve
Steps
Cut the roll into small cubes, add 80 ml milk and leave for about 10 minutes, then mash with a fork. Do not squeeze out the bread, and do not discard the milk. Meanwhile, finely chop the onion and soften it in all the butter for 6–8 minutes over medium-low heat, without heavy browning. Remove from the heat and cool slightly. Finely chop the parsley.
Cut the trimmed raw liver into pieces and mince finely in a meat grinder or briefly process in a food processor. Mix with the soaked bread and all the milk, the cooled onion and all the butter, the egg, 30 g breadcrumbs, marjoram, pepper, nutmeg, 3 g salt and 6 g parsley. The mixture should be even, soft and slightly sticky. Do not taste it raw.
Cover the bowl and refrigerate for 20 minutes. The bread and breadcrumbs will absorb moisture during this time. Prepare a wide pot with 2 l water, bring to a boil and reduce the heat until the surface barely shimmers. Do not salt the water; the serving broth will be heated separately.
Wet your hands and shape a teaspoonful of mixture into a small dumpling about 2 cm across. Poach gently for 8 minutes, then lift out with a slotted spoon and check whether it has held its shape. If it falls apart, add 10 g breadcrumbs to the remaining mixture and another 10 g if needed. If the mixture is distinctly firm and cracks during shaping, add 10 ml milk, then the remaining 10 ml if necessary. After adjusting, refrigerate for 5 minutes. Keep the cooked test dumpling for serving; this checks consistency and is not a reason to shorten the later cooking of the large dumplings.
With wet hands, shape the remaining mixture into eight similar balls about 5 cm across, without squeezing them tightly. Lower them into the gently simmering water used for the test, leaving space between them. Cook over low heat with the lid ajar for 20–25 minutes, counting from when the water returns to a gentle shimmer. Do not allow a rolling boil, and do not stop cooking just because they float. The dumplings must cook through in the center too; if you make them larger than specified, extend cooking by a few minutes. Heat the ready-made broth in a separate pot.
AI-generated Lift out the cooked dumplings with a slotted spoon and let them drain briefly. Discard their cooking water. Transfer the dumplings and the small test dumpling to the hot broth and heat for about another 2 minutes over low heat. Taste the broth and add only as much of the remaining 1 g salt as needed. Divide two large dumplings per serving and all the broth among four portions; add the small test dumpling to one of them. Sprinkle with the remaining 4 g parsley and serve immediately.
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