German Liver Dumpling Soup Leberknödelsuppe Recipe
Leberknödelsuppe is a hearty soup from southern Germany, with delicate liver dumplings floating in a clear broth. In Bavaria and the Palatinate it is often served as a warming first course on cold days or at family lunches. The taste is a bit like a cross between chicken broth and homemade pâté – but in a light, spoonable form.
This classic German Leberknödelsuppe turns inexpensive chicken liver into a comforting, aromatic soup that feels both rustic and refined. The dumplings are soft and delicate, soaking up the flavor of the clear broth.
Chef's tips
Keep the stock at a gentle simmer when cooking the dumplings – a rolling boil can make them fall apart. If you are unsure about the seasoning, cook one test dumpling first, taste it and then adjust the mixture with more salt, pepper or nutmeg before shaping the rest.
How to serve
Serve the soup as a first course before a roast or as a light main with plenty of bread on the side. A simple green salad or cucumber salad makes a fresh contrast to the rich liver dumplings.
Ingredients
- chicken liver - 250 g
- wheat bread roll - 2 piece
- milk - 150 ml
- egg - 1 piece
- onion - 1 piece
- butter - 20 g
- parsley chopped - 2 tablespoon
- breadcrumbs - 3 tablespoon
- chicken stock - 1.5 l
- carrot - 2 piece
- celeriac - 80 g
- salt
- black pepper
- nutmeg - 0.25 teaspoon
Preparation
- Cut the bread rolls into cubes, place in a bowl and pour over warm milk. Set aside for 10 minutes until completely softened.
- Trim the liver of membranes and veins, rinse under cold water and pat dry with paper towels. Cut into smaller pieces.
- Peel and finely chop the onion. Heat the butter in a pan over medium heat, add the onion and sauté for 3–4 minutes until soft and translucent but not browned. Set aside to cool slightly.
- Blend the liver in a food processor or mince it in a meat grinder to a smooth paste. Add the bread rolls squeezed of excess milk, the sautéed onion, egg, chopped parsley, nutmeg, salt and pepper.
- Mix everything thoroughly. Add breadcrumbs, starting with 2 tablespoons, and mix again. The mixture should be thick but still slightly sticky. If it is too loose, add 1 more tablespoon of breadcrumbs. Chill the mixture in the fridge for 15 minutes to firm up.
- Bring the stock to a boil in a large pot. Peel the carrot and celeriac, cut into small cubes and add to the stock. Simmer over low heat for about 10 minutes, until the vegetables are tender.
- With wet hands, form small balls of liver mixture about the size of a walnut. Gently lower them into the gently simmering stock – the surface should only be lightly bubbling, not at a rolling boil.
- Cook the liver dumplings for 12–15 minutes over low heat. After a few minutes they will float to the surface – then reduce the heat even further so they do not fall apart.
- Season the soup to taste with salt and pepper. Serve hot, sprinkled with extra chopped parsley.
Storage
Store leftover soup in the fridge for up to 2 days and reheat gently without boiling hard, so the dumplings stay intact. For longer storage, freeze the dumplings and stock separately.
