Beef Liver Dumpling Soup Ii Leberklosse Recipes

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.

Steps:

• 1. Grind the beef liver and take out all of the veins. Put ground liver in a bowl and add finely cut up onion which was sautéed in the butter just until translucent. Add garlic, salt, pepper, eggs and enough cracker crumbs to form a medium dough. Drop by teaspoon full into rapidly boiling soup broth.
• 2. This soup is prepared like a noodle soup only the liver dumplings are used in place of the noodles. Do not overcook! A true dumpling is never the same shape or size! The Bohemian term for dumplings is "Knedliky". Pronounced ka-ned-lick-ee.

Steps:

• Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
• Mix well.
• With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
• Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).

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.

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.

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).