Liver Dumplings for Soup (Leberknoedel)

Today, I’d like to share a personal all time favorite of mine since childhood, Leberknoedel, aka Liver Dumplings. These are so incredibly easy to make and offer a nutritional punch like little else. Check out how nutritious liver is.

In this case we used chicken liver, but you could use veal or good grass-fed beef liver too.

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  • 4 pieces of chicken liver
  • 1 clove of garlic
  • 1 large shallot
  • 1 egg
  • 1 pinch of sea salt
  • 1 pinch of fresh ground black pepper
  • 1 pinch of marjoram (activate by rubbing the herb between your palms)
  • 1 tbsp coconut flour

Here’s how you make it:

Add all ingredients with the exception of the egg and coconut flour, and mix well with hand blender. Now fold in egg and flour and allow to sit for about 30 minutes.

When the liver has settled, add the dumplings with a spoon to your favorite soup. While soup is boiling add dumplings and then cover and reduce heat and let simmer for 10 minutes. This is one of my favorites, enjoy! J:-)


10 Comments Add yours

  1. Fran says:

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  2. If I am making this with beef liver how much should I use?


    1. Hi Regan, I’d say 3/4 – 1 cup will be just fine. You can check the consistency and add a bit more if you need to. Let me know how it turns out. jo


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  4. Uros says:

    Can this dumplings be frozen?


    1. Yes they can. 🙂


      1. Uros says:

        Thanks 🙂

        Liked by 1 person

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