Leberknödelsuppe (Austrian Liver Dumpling Soup)
Soft herby liver dumplings in a clear, savoury beef broth, a proper Austrian comfort soup.
- Time1 hr 10
- LevelMedium
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 432kcal
- 39.3gcarbs
- 8.3gof which sugars
- 18.6gfat
- 8gsaturates
- 27gprotein
- 3.1gfibre
- 6.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the diced bread in a bowl, pour over the warm milk and leave for 10 minutes to soak.
10 min - 2
Fry the onion in the butter over a gentle heat for 5 minutes until soft, then let it cool.
5 min - 3
Mince the liver finely in a food processor (pulse in short bursts), or ask your butcher to mince it. Mix it with the soaked bread, onion, egg, flour, parsley, marjoram, lemon zest, nutmeg and salt. Chill the mixture for 20 minutes to firm up.
20 min - 4
Bring a wide pan of salted water to a gentle simmer. With wet hands, shape the mixture into 8 balls. Poach one first for 12 minutes to check the seasoning and that it holds together. Add a little more flour to the mixture if it falls apart.
- 5
Poach the rest for 12 to 15 minutes, until firm and cooked through. Lift out with a slotted spoon. Cooking them in water keeps the soup clear.
14 min - 6
Heat the beef stock until steaming. Put two dumplings in each bowl, ladle over the hot stock and scatter with chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
