Beef Liver Dumpling Soup Ii Leberklosse Recipes

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

• Shape mixture into 1 inch meatballs.
• Drop into gently simmering stock.
• Simmer 5-6 minutes.
• Add parsley for garnish.

LIVER DUMPLINGS

Steps:

• In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)

Steps:

• Chop parboiled chicken livers very fine.
• Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
• Beat egg whites until stiff; fold into meat mixture.
• Shape into 1 1/2 inch meatballs.
• Drop them into gently boiling stock.
• Simmer 6-8 minutes.
• Add additional parsley to stock for garnish.

POLEVKA S JATROVYMI KNEDLICKY (SOUP WITH BEEF LIVER DUMPLINGS)

Steps:

• Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
• Beat in eggs and then bread crumbs, flour, salt and pepper.
• Let it stand in room temperature for about 1 hour.
• Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
• Cover and simmer for 15 minutes.
• (Dumplings should be hard).