Liver Dumpling Soup

People often have an aversion to liver when they hear the word, but beef liver is actually one of the world’s superfoods. It is nutrient-dense and has numerous health benefits. Beef liver is rich in vitamins, minerals, and antioxidants that are good for the body in many ways. Growing up in a Polish community on the Southwest side of Chicago, liver dumpling soup was a staple in our diet. This soup is perfect for those who want to eat liver but don’t prefer the texture of traditional fried liver.

Growing Up On The Southwest Side Of Chicago

I grew up in a community surrounded by Polish and European culture. Polish restaurants, grocery stores, and Catholic churches were abundant. The neighborhood was filled with Polish-speaking residents, and it was a tight-knit community. I have many fond memories of growing up in this area.

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Our neighboring communities were predominantly Czech or Bohemian, which influenced our culinary traditions. We often dined at Bohemian restaurants in nearby suburbs such as Riverside Restaurant, Moldau Restaurant, and Klas Restaurant. Liver dumpling soup was a staple at these establishments.

Where To Get The Liver

In Chicago, beef liver is readily available at local markets and meat counters. If you live elsewhere, you can ask your local meat counter or ethnic grocery store for beef liver. Many cultures include liver as a staple in their cuisine. If you’re uncomfortable blending the liver at home, you can ask the butcher to grind it for you. The liver can be ground on a machine that has also ground other meats like pork or beef, as it will be mixed with ground pork in this recipe.

Grinding The Liver At Home

If you prefer to grind the liver at home, you can start by slightly freezing it and then pulsing it in a food processor or blender. Freezing the liver helps create a texture that makes it easier to chop. Once the liver is finely chopped, you can combine it with ground pork (or ground beef if you don’t eat pork).

For the liver dumplings, you’ll add ingredients like bread crumbs, onions, fresh parsley, and more. This creates a perfectly textured dumpling or “meatball” that will be delicious when cooked in the broth.

Liver Dumpling Soup Recipe

Liver Dumplings:

• 1 lb of beef liver
• 1.5 lbs of ground pork
• 2 cups of seasoned bread crumbs
• 2 eggs
• 1/3 cup of fresh parsley, minced
• 1 large yellow onion, minced
• 2 teaspoons of white pepper (or to taste)
• 1 teaspoon of black pepper
• 2 teaspoons of salt
• 1/2 teaspoon of nutmeg
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1/2 tablespoon of paprika
• 2 tablespoons of milk

Broth:

• 3 cups of chopped carrots
• 3 cups of chopped celery
• 2 medium yellow onions, chopped
• 3 cloves of garlic, smashed
• 3 bone-in beef shanks or beef soup bones
• 20 cups of water
• 2 tablespoons of Better Than Bouillon (beef or veggie flavor)
• Salt, pepper, garlic, and onion powder to taste

Optional: 3 to 4 cups of cooked noodles (Polish egg noodles recommended)

1. Grind the liver at the butcher or at home by slightly freezing it and pulsing it in a food processor or blender.
2. Combine the ground liver with ground pork and all the other ingredients listed for the liver dumplings. Mix well but avoid over-mixing.
3. Prepare the broth by seasoning the beef shanks or bones with salt, pepper, garlic, and onion powder. Sear them in a skillet with butter or oil before adding them to a large stock pot with water, vegetables, and bouillon. Cook on low heat for 4 to 6 hours, or use an Instant Pot or slow cooker.
4. When the broth is boiling on low, drop spoonfuls of the liver dumpling mixture into the broth. Stir carefully as the dumplings cook, and they are done when they float to the top.
5. Cook noodles separately if desired, and add them to the soup when serving.
6. Top with fresh parsley.

Conclusion

Liver dumpling soup is a delicious and healthy dish that brings back memories of growing up in a Polish community on the Southwest side of Chicago. Despite the initial aversion to liver, it is a nutrient-dense superfood with numerous health benefits. By combining liver with ground pork and other ingredients, you can create flavorful dumplings that are a great alternative to traditional fried liver. Whether you grind the liver at home or ask the butcher for assistance, this soup is easy, affordable, and perfect for the winter season. Enjoy a bowl of liver dumpling soup and experience the flavors of Polish and European cuisine.