GRANDMA HELEN'S LIVER DUMPLING SOUP
As I was growing up my grandma Helen would often make Liver Dumpling Soup. As a kid I always turned my nose up to this soup so Grandma always made me my own batch of egg dumpling soup. Now that I'm older I have acquired the taste of my Czech/Moravian/Bohemian heritage. These are wonderful and so worth a try! I dug out an old...
Provided by Lori Borgmann
Categories Other Soups
Number Of Ingredients 8
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.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
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