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Leberklosse I

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Description Edit



Wonderful South German/Austrian liver dumpling soup

  • 40 minutes preparation
  • 6 – 8 servings

Ingredients Edit

Directions Edit

  1. Chop parboiled chicken livers very fine.
  2. Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
  3. Beat egg whites until stiff; fold into meat mixture.
  4. Shape into 1½ inch meatballs.
  5. Drop them into gently boiling stock.
  6. Simmer 6 – 8 minutes.
  7. Add additional parsley to stock for garnish.

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