Leberknödelsuppe

Leberknödelsuppe, or liver dumpling soup, is a traditional soup in German-speaking regions, particularly in Germany (notably Bavaria and Franconia) and Austria. It consists of a clear meat broth in which small liver dumplings are gently simmered. The dumplings are usually made from finely minced liver (often pork or a mix of pork and beef), mixed with soaked stale bread or breadcrumbs, eggs, and finely chopped onions. Seasonings commonly include parsley, marjoram, salt, and pepper; some recipes add a little nutmeg or garlic. The mixture is formed into small balls or ovals and poached in the broth until they are firm and pale on the outside.

Serving typically involves placing several dumplings in a bowl and ladling hot broth over them. The dish is commonly garnished with chopped parsley and may be accompanied by sides such as sauerkraut, potato or bread, and sometimes a slice of lemon.

Regional variations exist: Bavarian and Franconian versions tend to be lighter and smaller, with pronounced liver flavor, while Austrian preparations may use different herb blends or a slightly richer broth. Some versions also use a beef broth as the base, while others use chicken or vegetable broth, depending on tradition and dietary preferences.

History and context: Leberknödelsuppe has long been a staple in Central European home cooking and restaurant menus. It is valued as a hearty yet relatively economical dish, using liver as a way to utilize inexpensive cuts of meat.