Czech Liver Dumpling Soup (Polevka z Jatrove Knedlicky)
A traditional Czech national dish, liver dumpling soup, features savory dumplings served in a clear, flavorful beef broth.
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Instructions
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Start boiling 6 cups of water in a large saucepan with beef neck bones, onion, whole carrots, tomato paste, and celery until the meat is tender.
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Strain the mixture, reserving the broth, then return the broth to the saucepan and season with salt and pepper.
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In a separate bowl, combine ground liver, egg, garlic, salt, pepper, and breadcrumbs, adding milk if the mixture is too thick, then shape into walnut-sized balls.
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Bring the reserved broth to a boil, add the liver dumplings, reduce heat to low, and simmer partially covered for 15 minutes.
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While the dumplings cook, remove the meat from the bones and cut it into bite-sized pieces, also chopping the cooked carrots and celery.
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Once the dumplings are cooked, return the chopped meat and vegetables to the soup if desired, then serve.