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Home >> Penn. Dutch Recipes >> Delicious Soup Recipes >> Rich Soup Recipes

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Levverknepp (Liver Dumpling Soup) Supp I

Makes 6 to 8 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 1 - soup bone (with meat)
  • 2 - quart water
  • 1 - Tablespoon parsley, chopped
  • 2 - stalks celery, chopped
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper

Dumplings (Knepp)

  • 1 - pound calf's liver, chopped
  • 1 - cup bread pieces, soaked in milk
  • 1/4 - cup butter
  • 2 - teaspoons onions, minced
  • 2 - eggs
  • 2 - Tablespoons flour
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper

Directions

  1. In a stockpot at low to moderate heat, pour water and add soup bone.  Simmer for 2 hours and the soup bone meat is tender. 

  2. Remove bone and cut off the meat.  Strain the stock into a large pan and return stock to stockpot. 

  3. Add the meat to the stock, reheat and simmer.  Add the parsley, celery, salt, and pepper. 

  4. Bring stock to a boil.  To make the dumplings: in a bowl, soak breadcrumbs and add livers. 

  5. In a separate small pan, melt butter and brown onions. 

  6. Add onions to the breadcrumb bowl and mix.  Separate the eggs and beat yolks and add to dumpling bowl. 

  7. Sprinkle park to the flour over the breadcrumbs with the salt and pepper.   Add the egg whites. Use the balance of the flour to mold the balls with the fingers (about the size of walnuts). 

  8. Drop dumplings into bubbling soup and boil uncovered for 20 minutes.

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