Leberknödelsuppe

Zutaten(für 1 medium bowl (approx. 350 ml) per serving)

• 120g Beef or veal liver (Rinder- oder Kalbsleber) (finely chopped or ground)
• 1 small Onion (finely diced)
• 1/2 cup Whole grain breadcrumbs (use day-old German Brötchen if available)
• 1 Egg (medium, free-range preferred)
• 2 tbsp Fresh parsley (finely chopped)
• 1/2 tsp Dried marjoram
• a pinch Nutmeg (freshly grated)
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black pepper (freshly ground)
• 750 ml Low-sodium beef or vegetable broth (homemade or store-bought)
• 1 tsp Butter (for sautéing) - optional

Anleitung

1. 1

   Prepare the liver by cleaning and finely chopping or grinding it. Set aside.

   3 minutes

   Ask your butcher for fresh liver and have it ground for best texture.

2. 2

   In a small pan, sauté the diced onion in butter (or use a nonstick pan for lower calories) until translucent. Let cool.

   4 minutes

   Do not brown the onion; gentle cooking brings out sweetness.

3. 3

   In a mixing bowl, combine the liver, sautéed onion, breadcrumbs, egg, parsley, marjoram, nutmeg, salt, and pepper. Mix gently until a soft, moldable mixture forms.

   4 minutes

   If the mixture is too wet, add a bit more breadcrumbs; if too dry, a splash of broth helps.

4. 4

   With wet hands, shape the mixture into small balls (about the size of a walnut), forming 6–8 dumplings.

   2 minutes

   Wet hands prevent sticking and ensure smooth dumplings.