California Farm Liver Dumpling Soup
Hobby Horseman @HobbyHorseman
As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.
California Farm Liver Dumpling Soup
As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.
Cooking Instructions
- 1
Soak bread cubes in 1/2 cup warm milk, 15 minutes. Marinade liver in half cup warm milk, 15 minutes. Mix diced onions, liver, eggs, herbs, in food processor. Put mix in large bowl, add squeezed soaked bread. Mix by hand with breadcrumbs to consistency of ground beef. Add double portion of ground black pepper. Sprinkle bread crumbs on platter, lay out your rolled firm dumplings, should be about a dozen big ones. If not solid, bake 15 minutes in 350F degree oven.
- 2
With wet large serving spoon, slide dumpling in cold water, one at a time, simmer half hour. Taste broth, add salt if desired. Garnish with chopped parsley, celery, or cilantro, serve. Enjoy
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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