Paleo Leberknödel: Liver Dumplings and Bone Broth. Ultimate nourishment!
Recipe type: Soup
Cuisine: german
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Paleo Liver Dumplings to warm and nourish your body in the cold winter months. Also to keep colds and flu away in a wonderfully natural way! These Paleo Liver Dumplings are also delicious!!
  • ¼ pound grass fed ground beef
  • ¼ pound grass fed beef liver
  • 1 pastured egg
  • 3 TBS melted organic or grass fed butter
  • rind of 1 organic lemon, grated
  • 2 tablespoons fresh chopped organic parsley
  • 1 organic shallot or small yellow organic onion, finely chopped
  • 2 cloves organic garlic
  • sea salt and freshly ground black pepper to taste
  • 1 quart home made beef stock
  1. Peel and clean liver from veins and cut in small cubes.
  2. Place cubes in a food processor together with the ground beef.
  3. Grind together until uniform and smooth.
  4. Now place the egg, onion, parsley, lemon rind and melted butter in the food processor as well. Pulse together until well blended.
  5. If the mixture is too big for your processor, divide in small batches and then combine by hand in a large bowl, mixing well with a spatula.
  6. In the meantime bring stock to a boil.
  7. From the beef mixture form many little meatballs, the size that would fit well in you cupped hand.
  8. Carefully lower meatballs into boiling stock with a spoon and let simmer on a low heat for 10/15 minutes, or until desired doneness is achieved.
  9. Serve in bowls together with the cooking broth.
  10. Sprinkle lightly with fresh chopped parsley before serving.
Nutrition Information
Serving size: 1 serving Calories: 195 Fat: 16Gr Carbohydrates: Whole 2 Gr Protein: 9gr
Recipe by The Nourished Caveman at