Leber Knödelsuppe (Liver Dumpling Soup) is one of the more remarkable dishes to come out of Liechtenstein. The special blend of ingredients makes Leber Knödelsuppe a meal of exquisite texture and flavors.
Leber Knödelsuppe Recipe-
(makes 4 dumplings and serves 2)
- 16 oz. liver (duck liver is my favorite for Leber Knödelsuppe, with chicken liver a close second. but you can use cow, pig, whatever)
- 2 large eggs
- 2 oz. herb and garlic butter
- 1 large (or 2 small) onion, peeled and chopped fine
- 4 large cloves garlic, peeled and chopped fine
- 1 large (or 2 small), white bread roll
- salt and pepper, to taste
- freshly ground nutmeg
- some all-purpose flour, if needed
- 24 oz. lamb broth (my favorite, it has the richest flavor, but you can also use chicken, beef, or vegetable broth)
- fresh chives, chopped fine, for garnish
- Mince your liver meat with a chef’s knife, or by grinding if you have a meat grinder.
- In a skillet over medium high flame, heat the garlic/herb butter and sauté the onion and garlic until soft, translucent, and fragrant, then add in the minced liver and sauté until nicely browned. Allow the mixture to cool long enough to handle.
- Soak the bread roll in water for 5 minutes, squeeze it hard to push out all the water, and then shred it.
- In a mixing bowl, combine the meat mixture, the shredded bread roll, season to taste with salt, pepper, and freshly ground nutmeg. Stir vigorously and blend well, then add in the raw eggs and mix together with the rest, more gently this time.
- Divide the combined mixture into four equal portions, and then mold each portion into small dumpling balls. If the mixture is too “watery” (from the soaked bread), add a little flour until the balls will hold their shape.
- Bring the broth to a vigorous boil in a cooking pot, carefully lower the dumplings in with a large cooking spoon or ladle, then lower the heat to where the dumplings are cooking at just a lively simmer. Cover the pot and allow them to cook for 10 minutes.
- To serve your Leber Knödelsuppe, place 1 or 2 dumplings in each serving bowl, ladle some of the broth over the dumpling(s), and garnish with a sprinkling of chopped fresh chives.