Leberknödelsuppe, literally translated as “Liver dumpling soup”, is a common dish that can be found in most Bavarian restaurants menus and which is greatly liked by the locals and offered as a main course starter to the tourists. The ingredients used to make this broth are: calf or beef liver, veal or beef meat, bread rolls, milk, onion, butter, parsley, egg, flour, salt, pepper, marjoram.
The beef liver and meat are grounded or minced and mixed with onions fried in butter, parsley, egg, salt and pepper, and bread previously soaked in milk and well squeezed. The mass is kneaded well until a firm dough results, which is later given the shape of dumplings and brought to boil in beef stock. When ready, Leberknödelsuppe is served immediately, sprinkled with chopped parsley and accompanied by any local side dishes or bread.
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Leberknödelsuppe (Liver Dumpling Soup), www.germanfoodguide.com
Leberknödelsuppe (Bavarian Liver Dumpling Soup), www.food.com