I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, November 29, 2007

Whatever You Call It Soup

This is such a comforting recipe at any time but especially now with the cold weather returning. The hot steamy broth and the soft chewy dumplings are just a match made in heaven. I am not sure how this recipe found its way into our family from what I understand this soup was a staple of Bavaria and a friend of mine said Germany as well.
I cannot pronounce these too well but liver dumpling soup is also called; “Leberklosse or leberknodel”, whatever your family calls it; it still feels good going down.

Liver Dumpling Soup

4 to 6 cups of homemade or canned chicken, vegetable or beef broth
Season to taste

Put in pot and set to a medium simmer


1 lb. liver, ground, (may use either chicken or beef liver, the chicken tends to be milder in flavor.
1 cup bread crumbs
2 tsp. minced onion, brown in 1/2 cup of butter
2 eggs
1 tbsp. flour
Salt and pepper to taste

Blend all ingredients. Mold in balls the size of walnuts, using flour on the fingers. Drop into simmering broth and let simmer for 25-30 minutes then enjoy.

Add scallions or fresh parsley at the end for a little extra flavor.


Chris said...

Julie, now - you know I always love your recipes...but you lost me at liver. I think because I hated it as a kid and therefore I can't bring myself to change. The soup looks tasty though! :)

Julie said...

Chris, I hated liver when I was little. My grandmother sort of tricked my taste buds into liking it.

Julie said...

I enjoyed this as a child ,I haven't had it in years. Now that I have the recipe I think I will make some, thank you.