🇩🇪 Germany · Food
Leberspätzlesuppe (Liver Dumpling Soup)
By eatmundo · July 6, 2026
A heartwarming Bavarian-Swabian classic, Leberspätzlesuppe features delicate, savory liver dumplings gently poached in a rich, clear beef broth. This comforting soup is a staple in German cuisine, offering a unique and satisfying flavor experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely mince or process 250g (9 oz) of fresh calf liver until very smooth. In a medium bowl, combine the minced liver with 100g (3.5 oz) of fine breadcrumbs, 1 large egg, 2 tablespoons of finely chopped fresh parsley, and season generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of freshly grated nutmeg. Mix thoroughly until well combined.
- 2
In a small pan, melt 1 tablespoon of unsalted butter over medium heat. Add 1 finely diced small onion and sauté for 3-4 minutes until softened and translucent, but not browned. Stir the sautéed onion into the liver mixture, ensuring it's evenly distributed.
- 3
Lightly wet your hands with cold water to prevent sticking. Take small portions of the liver mixture, about the size of a walnut (around 15-20g each), and gently roll them into smooth, even balls. This recipe should yield about 18-20 dumplings. Place the formed dumplings on a plate.
- 4
In a large pot or Dutch oven, bring 1.5 liters (6 cups) of high-quality beef broth to a gentle simmer over medium heat. Ensure the broth is simmering softly, not boiling vigorously, as strong boiling can cause the delicate dumplings to break apart.
- 5
Carefully add the liver dumplings, one by one, to the simmering beef broth. Reduce the heat to low and let the dumplings poach gently for 15-20 minutes. They are cooked through when they float to the surface and feel slightly firm but springy to the touch. Avoid overcrowding the pot; cook in batches if necessary.
- 6
Once cooked, use a slotted spoon to carefully transfer the dumplings to individual soup bowls. Pour the hot, clear beef broth over them. Garnish each serving with a generous sprinkle of fresh chopped chives for color and a fresh, oniony note. Serve immediately as a comforting starter or light main course.
Frequently Asked Questions
What type of liver is best for Leberspätzlesuppe and how should it be prepared before mixing?+
For the most tender and mild flavor, use fresh calf liver. Ensure it is completely free of any tough membranes or sinews by carefully trimming them away before mincing.
How can I prevent the liver dumplings from being tough or falling apart in the soup?+
To keep the dumplings tender, avoid overmixing the batter, which can develop the gluten. Also, ensure the beef broth is at a gentle simmer, not a rolling boil, when cooking them.
How do I know when the Leberspätzle are perfectly cooked through?+
The dumplings are done when they float to the surface of the simmering broth, typically after 8-10 minutes. A test dumpling cut in half should show a uniform, cooked interior with no raw spots.
What kind of breadcrumbs are best for Leberspätzle and can I substitute them?+
For the best texture, use finely grated stale white breadcrumbs. If using pre-packaged dry breadcrumbs, you may need slightly less as they absorb more liquid, ensuring the mixture isn't too dry.
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