Best Liver Noodles Leberknoedel Recipes

Liver Dumplings / Liverdumplings image

Provided by Barbara

Number Of Ingredients 12

500 - 700 g liver (veal is best)
1 onion
1 small piece butter
2 rolls from the day before
250 ml warm milk
1 egg
250 g bread crumbs
some parsley, cut
some marjoram, cut if fresh
some salt (you really need to be generous here)
some pepper
some nutmeg (optional)

Steps:

Cut the onion in cubes and fry them in a little bit of butter.
Set the fried onions aside.
Now cut the rolls into small cubes.
Put the bread cubes into a different bowl and then pour some of the milk over it, mix well, so they all get a little soaked but not too wet.
With a sharp knife, cut or scratch the liver into tiny pieces, as seen in the video. If you have a kitchen aid, just cut it into large pieces and use the machine to cut it.
Now add the fried onion cubes, the bread cubes, the egg, herbs, salt and pepper to it and mix well.
Put into the fridge for 1 hour.
Bring a large cooking pot with salt water to a boil and reduce heat to a simmer.
Shape small dumplings (about the size of a plum) and carefully set them into the water.
When the dumplings start floating to the top, wait 10 minutes for the dumplings to simmer in the water.
Take the dumplings out and add them to a plate with hot beef broth. Add some cooked vegetables or fresh herbs for a richer taste.

Leberknödelsuppe (Bavarian Liver Dumpling Soup) image

Provided by Scarlett516

Categories German

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 day-old bread rolls (i.e., Kaiser roll would work well)
1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground cow's liver (a little less than a pound)
1 tablespoon chopped parsley
1 pinch dried marjoram
1/2 teaspoon of zested lemon peel
1 teaspoon salt
1 pinch fresh ground black pepper
about 1 tablespoon dry breadcrumbs
3/4 liter beef broth (750 ml, or about 24 ounces)

Steps:

Tear the day-old rolls into small pieces, and soak in a bit of cold water.
Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
Beat the eggs, the pour over the milk.
Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
Form 12 walnut-sized dumplings.
Bring about 1.5 liters (50 ounces) of salted water to a boil.
Gently add the dumplings and simmer for 20 minutes or until cooked through.
While the dumplings are simmering, heat the beef broth and keep warm.
Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

LIVER NOODLES (Leberknoedel) image

Provided by Linda Kauppinen @cyrene

Categories Beef

Number Of Ingredients 8

Steps:

Simmer the liver in boiling water for 30 minutes.
Then trim off any skin or ligaments and grind the liver fine Season
Mince the onion, add the butter, beat the eggs and add them.
Work into this paste the flour, using enough to make the paste quite stiff
Form into small balls and poach them in any meat soup or beef broth for 15 minutes.
Serve them swimming in the soup or as the meat with mashed potato and sauerkraut.