Leberknodel

Ingredients - Serves 6

• Beef broth - 4 cups
• Butter - 2 tablespoons
• Nutmeg - 1/4 teaspoon
• Pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Bread crumbs - 1/2 cup
• Milk - 1/4 cup
• Egg - 1
• Parsley - 2 tablespoons, chopped
• Onion - 1 medium, finely chopped
• Bread - 4 slices, crust removed
• Chicken liver - 250g

Let's Get Started

1. In a food processor, blend the chicken liver until smooth.
2. In a large bowl, soak the bread slices in milk for a few minutes, then squeeze out the excess liquid.
3. Add the liver, soaked bread, chopped onion, parsley, egg, bread crumbs, salt, pepper, and nutmeg to the bowl. Mix well until combined.
4. With wet hands, shape the mixture into small dumplings, about the size of golf balls.
5. In a large pot, bring the beef broth to a boil.
6. Carefully drop the dumplings into the boiling broth and cook for about 15-20 minutes, or until cooked through.
7. Remove the dumplings from the broth using a slotted spoon and set aside.
8. In a separate pan, melt the butter over medium heat.
9. Add the cooked dumplings to the pan and cook for a few minutes on each side until golden brown.
10. Serve the Leberknodel hot with the beef broth as a soup or as a side dish.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 12g
• Carbs: 20g
• Protein: 15g
• Sodium: 800mg
• Sugar: 2g