icon Bayrische Leberknoedelsuppe (Bavarian Liver Dumpling Soup)
(from Bei Otto Schwarzwaldstube, Bangkok)


  • Stale crusty rolls; thinly sliced
  • 2 tablespoons lard
  • 1 Small Onion, coarsely chopped
  • 1/2 teaspoon salt
  • 1 1/2 cups lukewarm milk
  • 1/2 lbs calf liver
  • 2 eggs, lightly beaten
  • 1 teaspoon dried marjoram
  • 600 ml beef stock, well flavored


  1. Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over the lukewarm milk. Leave them to soak until required.
  2. Trim the liver and put it through a meat grinder together with the lard and onion. Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended. The mixture will be very soft.
  3. Bring the stock to the boil in a large saucepan. 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.
  4. Bavarian liver dumplings are almost as large as tennis balls. Two of them make an ample portion.

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Last updated: October 25, 2009