Leberknödelsuppe

Name: Leberknödelsuppe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 250g beef liver, trimmed; 2 day-old bread rolls, soaked in milk and squeezed; 1 egg; 1 small onion, finely diced; 2 tbsp butter; 2 tbsp fresh parsley, chopped; 1 tsp marjoram; Salt, pepper; 2 tbsp breadcrumbs; 1L strong beef broth; Chives for garnish

Leberknödelsuppe (LAY-ber-k-nuh-del-zoo-peh)

Liver Dumpling Soup

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 251 kcal

A clear golden beef broth with large, savory beef liver dumplings — a beloved Austrian first course with deep, earthy flavor.

Nutrition & Info

Protein 18.0g

Carbs 20.0g

Fat 11.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

food processor or grinder large pot mixing bowl

Presentation Guide

Vessel: deep soup bowl

Garnishes: chives, parsley

Accompaniments: crusty bread

Ingredients

250g beef liver, trimmed
2 day-old bread rolls, soaked in milk and squeezed
1 egg
1 small onion, finely diced
2 tbsp butter
2 tbsp fresh parsley, chopped
1 tsp marjoram
Salt, pepper
2 tbsp breadcrumbs
1L strong beef broth
Chives for garnish

Instructions

1
Finely grind or process the beef liver until smooth.
2
Sauté diced onion in butter until translucent. Cool.
3
Mix liver, soaked bread, egg, onion, parsley, marjoram, salt, pepper, and breadcrumbs into a uniform mixture. Rest 15 min.
4
With wet hands, form into 4 large dumplings (or 8 small ones).
5
Simmer dumplings gently in salted water for 15-18 min. Do not boil.
6
Place dumplings in warm soup bowls. Ladle hot beef broth over them. Garnish with chives.

💡

Did You Know?

In many Austrian restaurants, you can judge the quality of the kitchen by their Leberknödelsuppe — it is the true test of a traditional cook.

Chef's Notes

Equipment Tips

food processor or grinder
large pot
mixing bowl

Garnishing

chives, parsley

Accompaniments

crusty bread

The Story Behind Leberknödelsuppe

Leberknödelsuppe is a pillar of Austrian soup culture, where the first course of clear broth with an Einlage (insert) is practically sacred. Beef liver dumplings represent the hearty, nose-to-tail cooking tradition that has defined Austrian kitchens for centuries.

🕐 Traditionally enjoyed first course at lunch 📜 Origins: Traditional

Comments (0)

No comments yet. Be the first to share your thoughts!