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Munich-Style Soup with Liver Dumplings Recipe
Flavors of Germany
Cooking time: 20 minutes
Total time: 30 to 60 minutes
Preparation time: 15 minutesCooking time: 20 minutes
Difficulty: Easy
Chef's Note
Knödel, or dumplings, are a staple of German cooking. They are little balls made with bread or potatoes, with the addition of meat or spices. This is a liver version, served in beef consommé.
Ingredients
Ingredients for 4 servings
- 1 liter (4 cups) beef consommé
Knödel (dumplings)
- 300 g (10 oz.) beef Liver, finely ground
- 1/2 day-old baguette
- 125 ml (1/2 cup) milk
- 1 egg
- 1 onion, finely chopped
- 1 bunch of chives
- 10 g (2 tsp.) butter
- A pinch of marjoram
- Salt and gray pepper
Method
- Cut the bread into small pieces and soak in the milk;
- in a skillet, cook the onion in the butter until translucent;
- in a bowl, combine the liver, bread, onion and egg until well-combined; blend in the salt, pepper and marjoram;
- form into balls; poach in the consommé for about 15 minutes;
- ladle the consommé into bowls; garnish with knödel and sprinkle with chopped chives.
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©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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