High-protein Bavarian liver dumpling soup

High-protein Bavarian liver dumpling soup with beef liver, spelt rolls, eggs and parsley: a hearty, traditional high-protein soup in a rich beef stock.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 20 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 28 g
• Fat: 16 g
• Carbs: 30 g

Ingredients

• 250 g beef liver
• 3 spelt rolls
• 1 onion
• 2 organic eggs
• 1 tbsp butter
• 1 litre beef stock
• 1 handful of parsley
• 1 tsp marjoram
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · ladle

1. Cut the spelt rolls into small cubes. Finely chop the onion and cook it gently in the butter over a low heat until soft and translucent.
2. Chop the beef liver very finely or put it through a mincer. Mix it in a bowl with the spelt rolls, eggs, onion and parsley.
3. Work in the marjoram, salt, pepper and nutmeg. Knead the mixture thoroughly and leave it to rest briefly so the rolls soak up the liquid.
4. Heat the beef stock and keep it at a gentle simmer. With wet hands, shape the liver mixture into even dumplings.
5. Carefully lower the dumplings into the stock and let them poach over a low heat until firm and cooked through.
6. Ladle the liver dumpling soup into warmed bowls and serve with fresh parsley.

Good to know

This is Bavarian inn cooking at home: hearty, warm and properly down to earth. The soup is substantial without feeling heavy.

Swaps

Spelt rolls → wholemeal spelt rolls (also provide fibre) | Butter → ghee (buttery flavour; contains only a little milk protein but still counts as dairy) | Beef stock → homemade bone broth (often a stronger flavour and, depending on how it's made, more gelatine-rich) | Parsley → chives (milder, also provide vitamin K)

Allergens

Contains gluten, egg and milk. For children, only in small portions because of the strong flavour. In pregnancy, avoid liver because of its vitamin A content.