Leberknödel Eintopf with Marjoram

A hearty German soup featuring savory liver dumplings simmered in a clear, flavorful broth with root vegetables and fresh marjoram.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

350

Level

Medium

Yields

4 servings

Cost

£1.68

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

8cupsBeef Broth(Low sodium preferred)

£1.50

2mediumCarrots(Peeled and diced)

£0.20

2stalksCelery(Diced)

£0.40

1mediumParsnip(Peeled and diced)

£0.30

1mediumYellow Onion(Diced)

£0.30

2tablespoonsFresh Marjoram(Chopped, plus extra for garnish)

£0.60

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

0.5lbGround Pork

£1.75

0.3lbBeef Liver(Finely ground or pureed)

£0.50

2slicesStale Bread(Crusts removed, soaked in milk and squeezed dry)

£0.10

0.3cupMilk(For soaking bread)

£0.08

1Egg(Lightly beaten)

£0.25

2tablespoonsAll-Purpose Flour(Plus more if needed for binding)

£0.05

0.3teaspoonNutmeg(Ground)

£0.15

Total Cost

£6.73

£1.68 per serving

The Method

1
**Prepare the Broth:** In a large pot, combine the beef broth, carrots, celery, parsnip, and diced onion. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
2
**Prepare the Leberknödel:** While the broth simmers, prepare the liver dumplings. In a mixing bowl, combine the ground pork, ground liver, squeezed-dry bread, egg, flour, chopped marjoram, nutmeg, salt, and pepper. Mix well until thoroughly combined. The mixture should be firm enough to form dumplings.
3
**Form the Dumplings:** Wet your hands with cold water. Take about 2 tablespoons of the liver mixture and form it into a round dumpling shape. Repeat with the remaining mixture.
4
**Simmer the Dumplings:** Gently drop the liver dumplings into the simmering broth. Do not overcrowd the pot. Simmer for 15-20 minutes, or until the dumplings are cooked through. They should be firm to the touch.
5
**Season and Serve:** Taste the broth and adjust seasoning with salt and pepper as needed. Ladle the Leberknödel Eintopf into bowls, garnish with fresh parsley and extra marjoram, and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

350 kcal / 1464 kJ

Carbs

19g

7% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer broth, consider using homemade beef broth or adding beef bones while simmering the vegetables.

If the dumpling mixture is too wet, add a little more flour, a tablespoon at a time, until the desired consistency is reached.

Test a single dumpling first by simmering it in a small amount of broth before adding all of them to the pot. This ensures the dumplings hold their shape and don't fall apart during cooking.

If you don't have fresh marjoram, you can use dried marjoram, but use about half the amount (1 tablespoon).

For a lighter soup, you can skim off any foam or impurities that rise to the surface of the broth during simmering.

Cooking Equipment

Large pot

Mixing bowls

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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