• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Leberknoedel (Liver Dumplings)

  • Recipe Submitted by on

Category: German

 Ingredients List

  • 4 Chopped, stale kaiser-type
  • -rolls
  • 1 Onion, finely chopped
  • 150 g Ground liver (5 oz)
  • A little scraped spleen
  • -(optional)
  • 2 tb Marjoram*
  • 1 Egg
  • 1/8 l Milk (1/2 cup plus 1/2 Tbsp)
  • Salt
  • Pepper
  • Ground nutmeg
  • 1 [small] bunch
  • -parsley, chopped
  • A little bit grated lemon
  • -peel
  • A little butter for sauteing


Soak the rolls in lukewarm milk. Saute the onion and parsley in butter,
then add - along with the other ingredients - to the soaked rolls and mix
well into a firm mass. If the mixture is too loose, add a bit of plain
breadcrumbs. Shape into dumplings, put into barely boiling water, and let
steep for 25 minutes. Transfer to clear beef broth and serve.

Serves 4.

[*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.]

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