Liver dumpling soup features savory dumplings made from beef or chicken liver, bread, onion and seasonings.

I don’t care for liver, but I do love liver dumplings. These are truly delicious.

Bayerische Leberkloese (Bavarian Liver Dumpling Soup)

I don’t care for liver, but I do love liver dumplings. This recipe is truly delicious.

1 pound calves or chicken liver

2 eggs

2 tablespoons minced parsley

1 tablespoon chopped onion

1 tablespoon chopped celery leaves

2 slices stale bread, moistened in water

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 cups beef broth

Remove any skin or connective tissue from the livers. Put into blender or processor and puree the livers with all the remaining ingredients except the beef broth.
Chill the mixture in a plastic bag.
When it is cold, roll into balls the size of walnuts.
Heat broth to a simmer and poach the dumplings in the broth for 5 to 8 minutes.