| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 231 | 9.3g | 3.9g | 12.6g |
| sugars | fibre | protein | salt |
| 1.6g | 1.1g | 21.7g | 1.7g |
Why I Love Swiss Liver Dumplings in Beef Broth
One early morning in the busy streets of Switzerland, I stumbled across a quaint little bistro called Le Petit Chamois. This was my first introduction to the incredibly comforting Swiss dish, ‘Liver Dumplings in Beef Broth. The dish immediately appealed to my sense of adventure when it comes to exploring world cuisines, blending my love for the rich and hearty Tex-Mex dishes I grew up with and the traditional flavors of European cuisine.
A Dish That Comforts
As an educator, there’s a certain comfort in the familiar and the homey. After a long day of teaching, what I often crave is a bowl of something warm and nourishing. What I love about the Liver Dumplings in Beef Broth is its simplicity yet depth of flavor. The beef liver is a bold choice, imparting a unique richness that is carefully balanced with the freshness of parsley and chives. It reminded me of a cross between albondigas soup, a comforting Mexican meatball soup, and matzo ball soup, the well-known and loved Jewish delicacy. Sometimes the best dishes are not the most elaborate or pretentious, but ones that provide comfort and warmth. This Swiss soup does just that.
Inspired by the Best
While this dish was evidently born out of Swiss tradition, I couldn’t help but apply a touch of Southern charm. I was inspired by renowned chef Jamie Oliver and his delightful take on traditional liver and onions. Melding these influences achieves a dish that speaks to my Texan roots and my love for international food exploration.
This recipe is bound to become a staple in your kitchen, much like it has in mine. The Liver Dumplings in Beef Broth is wonderful as a standalone meal, but it is just as spectacular served alongside a fresh, crisp salad or some hearty, crusty bread – perfect for soaking up all the delicious flavors. Prepare this dish when the air gets a bit chillier, or you simply need a culinary hug – it is sure to warm you up, body and soul.
What You’ll Need
Method
Step One
First, rinse the beef liver under running water and pat dry with paper towels. Cut the liver into chunks and transfer them to the bowl of a food processor.
Step Two
In a skillet over medium heat, melt the butter. Once melted, add the finely chopped onion and minced garlic. Cook until the onions become translucent.
Step Three
Add the cooked onions and garlic to the food processor with the liver. Process until you have a smooth paste.
Step Four
Transfer the liver paste to a large bowl. Add the eggs, bread crumbs, minced fresh parsley, salt, and pepper to the bowl and mix until everything is well combined. The mixture should be thick and hold its shape when formed into dumplings. If it’s too wet, add a bit more bread crumbs. If it’s too dry, add another egg.
Step Five
With clean hands, shape the mixture into small balls about the size of a golf ball. Place the formed dumplings on a plate lined with wax paper.
Step Six
In a large pot, bring the beef broth to a boil. Once boiling, gently add the dumplings to the pot. Reduce the heat to low and let the dumplings simmer for about 20 minutes, or until they are cooked through. You may need to do this in batches depending on the size of your pot.
Step Seven
Once the dumplings are cooked, remove them with a slotted spoon and transfer them to a serving dish. Ladle the hot beef broth over the dumplings and garnish with fresh chopped chives. Serve immediately.
