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Chicken liver dumplings for soup
Chicken liver dumplings with egg, breadcrumbs, garlic, and marjoram, simmered in beef broth and topped with parsley. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 10 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Liver dumplings are a traditional addition to beef or chicken broth, made with ground liver, egg, breadcrumbs, garlic, and marjoram. Chicken liver makes them more delicate than beef liver does, and the mixture comes together in just a few minutes. Let it rest briefly so the breadcrumbs can absorb the moisture.
Ingredients
Dumplings
For serving
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Instructions
Tip: tap a step to mark it as done.
Prepare the mixture
10 minPat the liver dry with a paper towel and remove any membranes and veins. Blend with an immersion blender until smooth, or grind in a meat grinder. Add the egg, pressed garlic, marjoram, salt, and pepper, then gradually stir in the breadcrumbs.
Let rest
15 minThe mixture should be soft but hold its shape. Cover and let rest for 15 minutes so the breadcrumbs can absorb the moisture.
Cook the dumplings
10 minBring the broth to a gentle simmer. Using wet hands or two teaspoons, shape the mixture into walnut-sized balls and lower them into the broth. Simmer for 6–8 minutes, until they float to the surface and are cooked through in the center. Cut one in half to check.
Serve
Serve the dumplings in the hot broth, sprinkled with chopped parsley.
Tip: If the first dumpling falls apart in the broth, stir another tablespoon of breadcrumbs into the mixture. Freeze cooked dumplings and reheat them directly in soup.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 245 kcal
- Protein
- 23 g
- Carbohydrates
- 24 g
- of which sugars
- 3.7 g
- Fat
- 5.9 g
- of which saturates
- 1.8 g
- Fiber
- 1.3 g
- Salt
- 3.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečeňové knedličky do polievky z kuracej pečene
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