Leber Spatzle (Liver Dumpling Soup)

📜 Collection: Unknown Eighteen | ✍️ Attribution: Unattributed | 📂 Category: Soups Experience a traditional German comfort classic with this rich Leber Spatzle soup. Tender homemade liver dumplings simmer in a savory beef broth until light and done.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	15 mins	None	6 servings

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🔪 Key Equipment

• Grinder
• Mixing bowl
• Soup pot
• Tablespoon

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Ingredients

Soup and Dumplings

Measurements	Ingredients	Prep / Notes
1 lb.	Beef Liver	ground
1	Onion	small, diced
2 cloves	Garlic	fresh, crushed (optional)
1 1/2 cups	Bread Crumbs	none
2	Eggs	none
to taste	Salt And Pepper	none
as needed	Flour	none
2-3 qts.	Beef Broth	none

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Instructions

Step 1: Making the Dumpling Mixture

1. Grind the 1 lb. beef liver, 1 onion, and 2 cloves garlic together.
2. Add 1 1/2 cups bread crumbs, 2 eggs, and salt and pepper to taste, mixing well.
3. Gradually add enough flour to the mixture until it is thick enough to drop easily from a tablespoon without being too runny.

Step 2: Cooking the Soup

4. Bring 2-3 qts. beef broth to a rolling boil in a large soup pot.
5. Drop the liver mixture into the boiling broth by teaspoonfuls.
6. Boil for 15 min, or until the dumplings float and are cooked through and tender.

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💡 Make-Ahead & Storage: The dumpling mixture can be prepared a few hours in advance and kept covered in the refrigerator until ready to drop into boiling broth.

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Original Recipe Scan