Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup) Recipe

Origin: German Period: Traditional

Ingredients:

6 stale crusty rolls, thinly sliced
50g beef suet
1 small onion, coarsely chopped
1/2 tsp salt
3ooml milk, lukewarm
250g liver
2 eggs, lightly beaten
1 tsp dried marjoram
600 ml beef stock, well flavoured

Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup) Preparation:

Method:

Put the sliced rolls in a large bowland sprinkle them with salt before pouring over the lukewarm milk. Leave them to soak and soften until required. Next trim the liver and put it through a meat grinder together with the suet and onion. Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended — the resultant mixture will be very soft. Bring the stock to the boil in a large saucepan then reduce the heat to low and simmer the stock. Divide the dumpling mixture into 8 portions. With wet hands, shape a portion at a time into a ball and drop it into the stock. Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.

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