Chicken Liver Dumpling Soup I Leberklosse
Warm, comforting, and rich with old-world charm, Chicken Liver Dumpling Soup (Leberklöße) is a traditional German dish that’s perfect for cooler days or any time you crave hearty, nourishing flavors. This recipe pairs tender chicken liver dumplings, delicately seasoned with fresh parsley and a hint of nutmeg, with a fragrant chicken or beef broth for a satisfying soup that’s both rustic and elegant. The silky dumplings, prepared with breadcrumbs and milk for a fluffy texture, are simmered to perfection in the broth, infusing it with savory depth. Ready in under an hour, this classic dish is an ideal starter or light meal, served with a sprinkle of fresh parsley for a vibrant finish. Whether you're exploring European cuisine or embracing comfort food, this recipe offers a delightful taste of tradition. Perfect for showcasing keywords like "German chicken liver dumpling soup," "Leberklöße recipe," and "comfort food soup ideas."
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Recipe Information
Ingredients
- 250 grams chicken livers
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 100 grams breadcrumbs
- 4 tablespoons milk
- 1 egg
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1.5 liters chicken or beef broth
Instructions
Clean the chicken livers by removing any connective tissue and rinse under cool water. Pat dry with paper towels.
In a medium skillet, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Remove from heat and allow to cool slightly.
In a food processor or blender, combine the chicken livers, cooked onion, parsley, breadcrumbs, milk, egg, ground nutmeg, salt, and pepper. Blend until the mixture is smooth and well combined.
Transfer the mixture to a bowl. Cover and refrigerate the dumpling mixture for 30 minutes to firm it up.
Bring the chicken or beef broth to a gentle simmer in a large pot.
Using two teaspoons, scoop a small amount of the chilled liver mixture and form it into an oval or ball shape. Carefully drop the dumplings into the simmering broth. Repeat until all the liver mixture is used up.
Simmer the dumplings in the broth for about 15-20 minutes. They will float to the top when fully cooked.
Taste the broth and adjust the seasoning with additional salt or pepper if needed.
Serve the soup hot, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 10920 mg | 475% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 20.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 302 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
