Chicken Liver Dumpling Soup I (Leberklosse) Recipe #44280
Wonderful South German/Austrian soup; Also called "Leberklosse"
by papergoddess
40 min | 30 min prep
SERVES 6 -8
- 1 lb chicken liver, parboiled for 5 minutes
- 2 slices white bread, torn into crumbs
- 2 eggs, separated
- 1/4 cup soft butter
- 2 teaspoons chopped onions
- 2 tablespoons fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons flour
Broth
- 4 cups beef stock
- 1 teaspoon parsley
- Chop parboiled chicken livers very fine.
- Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
- Beat egg whites until stiff; fold into meat mixture.
- Shape into 1 1/2 inch meatballs.
- Drop them into gently boiling stock.
- Simmer 6-8 minutes.
- Add additional parsley to stock for garnish.
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5 stars