Leberknödel

Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.

Key facts

Food.name: Leberknödel
Food.image: Leberknoedelsuppe.jpg
Food.image_size: 250px
Food.caption: Leberknödelsuppe (Liver dumpling soup)
Food.alternate_name: Läwwerknepp (Palatine German)Játrové knedlíčky (Czech)
Food.course: Main course
Food.type: Meatball
Food.served: Hot
Food.main_ingredient: Liver, bread, egg, parsley

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Image: Leberknoedelsuppe.jpg

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Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.

Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.