Liver Dumpling Soup

liver dumping soup

Liver Dumpling Soup

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This recipe is an excellent choice for the dumpling lover in your family.
Servings: 4
Calories: 323


  • 2 day old bread rolls
  • 1/4 pint lukewarm milk
  • 2 eggs beaten
  • 1 onion
  • 1 lb ox or lamb's liver minced
  • 1 tablespoon chopped parsley
  • pinch of dried marjoram
  • 1/2 teaspoon grated lemon rind
  • salt and freshly milled black pepper
  • 1 tablespoon breadcrumbs
  • 2 3/4 pints water
  • 1 1/4 pints prepared consomme (canned or homemad


  • Tear the rolls into small pieces and soften them in a little cold water. Squeeze out the excess moisture, place the pieces in a basin and pour on the milk and eggs. Finely chop the onion.
  • Then add it to the egg mixture with the liver, parsley, marjoram, lemon rind, seasoning and breadcrumbs. Work all the ingredients together until smooth.
  • Divide the mixture into 12 and form each piece into a walnut-sized ball. Bring the water to the boil, add a pinch of salt and the dumplings and simmer them over a low heat for about 20 minutes until cooked.
  • While the dumplings are cooking, heat the consomme. Lift the dumplings out of the saucepan with a draining spoon. Pour the consomme into soup plates, then add the dumplings to the hot soup.
Calories: 323 kcal
Carbohydrates: 23 g
Protein: 32 g
Fat: 10g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 506 mg
Sodium: 865 mg
Potassium: 590 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 28181 IU
Vitamin C: 8 mg
Calcium: 117 mg
Iron: 10 mg
Ingredients Liver, Offal
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