Leberknödelsuppe (Bavarian Liver Dumpling Soup)

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Ingredients Nutrition

  • 2 day-old bread rolls (i.e., Kaiser roll would work well)
  • 18 liter lukewarm milk (about 6 ounces, or 3/4 cup)
  • 2 eggs, beaten
  • 1 onion, finely chopped
  • 400 g trimmed and finely ground cow's liver (a little less than a pound)
  • 1 tablespoon chopped parsley
  • 1 pinch dried marjoram
  • 12 teaspoon of zested lemon peel
  • 1 teaspoon salt
  • 1 pinch fresh ground black pepper
  • about 1 tablespoon dry breadcrumbs
  • 34 liter beef broth (750 ml, or about 24 ounces)


  1. Tear the day-old rolls into small pieces, and soak in a bit of cold water.
  2. Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
  3. Beat the eggs, the pour over the milk.
  4. Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
  5. Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
  6. Form 12 walnut-sized dumplings.
  7. Bring about 1.5 liters (50 ounces) of salted water to a boil.
  8. Gently add the dumplings and simmer for 20 minutes or until cooked through.
  9. While the dumplings are simmering, heat the beef broth and keep warm.
  10. Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

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