North Croatian Liver Dumplings for Soup
Transport your taste buds to the heart of North Croatian cuisine with these traditional Liver Dumplings for Soup, a deliciously comforting addition to any broth. Made from finely ground chicken or beef liver, these tender dumplings are enriched with aromatic nutmeg, sautéed onions, and fresh parsley for a burst of savory flavor in every bite. Soaked stale bread and breadcrumbs create the perfect texture, while a gentle simmer ensures they stay soft yet firm. Perfect for adding depth and protein to light broths or hearty soups, these dumplings are a time-honored recipe that embodies the warmth and homestyle cooking of Croatian kitchens. Simple, wholesome, and ready in just 30 minutes, this dish is a must-try for fans of authentic European comfort food.
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Recipe Information
Ingredients
- 200 grams chicken or beef liver
- 2 slices stale bread
- 50 ml milk
- 1 small, finely chopped onion
- 15 grams unsalted butter
- 1 large egg
- 1 tablespoon, finely chopped fresh parsley
- 3 tablespoons plain breadcrumbs
- 0.25 teaspoons, freshly grated nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons, freshly ground black pepper
Instructions
Begin by soaking the stale bread slices in milk until soft, about 5 minutes. Squeeze out the excess milk and crumble the bread into small pieces in a mixing bowl.
Clean the chicken or beef liver by removing any connective tissue or fat. Use a food processor to finely grind the liver, or chop it very finely by hand. Add the ground liver to the mixing bowl.
In a small skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Let cool slightly before adding it to the liver mixture.
Add the egg, chopped parsley, plain breadcrumbs, grated nutmeg, salt, and freshly ground black pepper to the bowl. Mix thoroughly until you have a uniform, somewhat sticky dough. If the mixture feels too wet, add a bit more breadcrumbs, 1 teaspoon at a time.
Bring a pot of salted water or chicken broth to a gentle boil. With damp hands or two teaspoons, form small dumplings (about the size of a walnut) from the liver mixture, and carefully drop them into the boiling liquid.
Reduce the heat to a simmer and cook the dumplings for about 10-12 minutes, or until they float to the surface and are tender. Avoid boiling too vigorously, as the dumplings may break apart.
Remove the dumplings with a slotted spoon and add them directly to your prepared soup, or serve them on the side as a flavorful addition.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1385 mg | 462% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.5 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 951 mg | 20% | |
*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.
