LIVER DUMPLING SOUP
This is my grandmother's recipe, Mrs. Burgkoffer ,who was born in Germany. My dad did not like this soup , but my grand father loved it.
Provided by Pat Duran
Categories Other Main Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Put livers, onion and crackers through food grinder. Add beaten eggs, flour, salt, parsley and pinch of pepper, and mix well. Drop by teaspoon into 2 quarts of boiling chicken broth and simmer for 30 minutes. Note: If you drop them in the broth and it doesn't stay together, add a few more cracker crumbs.
AMISH LIVER DUMPLING SOUP
This is for liver lovers out there. The dumplings are good sauteed in butter and cooked onions. This is how I got my children to eat liver. They are so tender, you can't resist them.
Provided by Elaine Laskowski
Categories Other Soups
Time 30m
Number Of Ingredients 12
Steps:
- 1. In a food processor put the liver, onion, parsley, water, eggs, butter, nutmeg and marjoram. Process until smooth. Add flour to make a soft dough, stiff enough to hold it's shape when dropped into the boiling broth. Drop dumplings in broth and cook 15 minutes.
- 2. You can serve this as a hearty soup or drain the dumplings and serve them in sauteed butter and onions as a main dish.
- 3. I am posting picture of them both ways.
BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)
Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request.
Provided by papergoddess
Categories Beef Organ Meats
Time 15m
Yield 4 Cups
Number Of Ingredients 7
Steps:
- Shape mixture into 1 inch meatballs.
- Drop into gently simmering stock.
- Simmer 5-6 minutes.
- Add parsley for garnish.
NORTH CROATIAN LIVER DUMPLINGS FOR SOUP
This is one of my favorite soup dumplings. The good thing is that you can freeze surplus and use them later for another meal. It can stay in refrigerator about 3 months at -20°C. The procedure with frozen dumplings is the same as with fresh when putting them into soup.
Provided by nitko
Categories < 60 Mins
Time 35m
Yield 20-30 dumplings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
- Sauté onion on butter until becomes translucent.
- Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
- Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
- Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
- If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.
CROATIAN SIMPLE CHICKEN LIVER MEAL
This is meal I was enjoying to eat when I was a kid. We used to eat grilled chicken every Sunday and in Croatia you can buy the whole chicken on the market. We use neck, head, wings, legs, guts for soup, and my father, brother and I would enjoy this meal usually in the morning. This is recipe for 3-4 portions. You can serve it with cooked rice or mashed potato.
Provided by nitko
Categories Lunch/Snacks
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Take a frying pan. Sauté finely sliced onion on lard until soft.
- Add sliced chicken liver and sauté it until they become grayish.
- Add red dried paprika, chili and pepper and mix well.
- Saute it but not long, liver should be medium done. Salt at the end otherwise liver would be hard.
- You can add a spoon of sour cream on each plate.
Nutrition Facts : Calories 194.3, Fat 8.8, SaturatedFat 3, Cholesterol 433.7, Sodium 383.3, Carbohydrate 6.2, Fiber 1.4, Sugar 2.3, Protein 21.9
LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)
You can add in some cayenne pepper and garlic powder to the dumplings also if desired, these will really expand when cooking so use only a teaspoonful of batter! Servings is only estimated.
Provided by Kittencalrecipezazz
Categories Healthy
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
- In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
- Drop by a teaspoon into simmering soup or stew.
- Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.
Nutrition Facts : Calories 323.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 72.2, Sodium 929.7, Carbohydrate 50.5, Fiber 1.7, Sugar 2.4, Protein 9.4
NORTH CROATIAN FARMERS CHEESE DUMPLINGS
This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, this one are much better. Even more, you can eat them as a side dish to meat and sauces, also you can eat as a full lunch and even as a dessert - you just have to put sugar and cinnamon over. You can add whatever you want, poppy seeds, and raisins, chocolate or vanilla sauce. Perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, skip lard you can use oil as well.
Provided by nitko
Categories Dessert
Time 15m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
- Heat large pot with water until it boils. Keep boiling.
- Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
- To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.
LIVER DUMPLINGS
"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 425mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LIVER DUMPLINGS
My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me.
Provided by Cookie Jarvis
Categories Beef Organ Meats
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 334.8, Fat 19.1, SaturatedFat 3.4, Cholesterol 235.7, Sodium 268.1, Carbohydrate 22.5, Fiber 1.4, Sugar 2.1, Protein 17.6
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