Liver Dumpling Memories

Sometimes you just get hungry for something from long, long ago. I’m not sure what the trigger was, but recently I found myself craving this liver dumpling soup from The Bohemian Cafe in Omaha, Nebraska. I haven’t been there since probably elementary school.

A cup of intense broth with one giant dumpling saturated with flavor. I had to figure out this taste from so long ago. After consulting a number of recipes, here’s what I came up with:

Liver Dumpling Soup



½ # ground beef liver

2 eggs

1 cup breadcrumbs

2 T flour

2 T butter

1 clove garlic, minced

½ tsp lemon zest

½ tsp salt

Dash of black pepper

Dash of marjoram

Dash of mace

2 quarts beef broth



  1. Combine liver, butter, garlic, lemon zest, marjoram and mace.
  2. Beat in eggs and breadcrumbs, flour, salt and pepper. Cover and let stand at room temperature for one hour.
  3. Shape into small balls (golf ball size)
  4. Bring beef broth to boil, then drop in dumplings. Cover and simmer for 15 minutes.

I went to a number of different groceries for the liver, and found that no one would grind it for me. Against the law? I had to chop it as fine as I could. Shoulda stuck it in the food processor. I washed that cutting board and have eaten plenty food prepared from it since. Fear not, you must try this.

Come to think of it, I could go for a good Pils right about now.

If you’re in Omaha, Czech out The Bohemian Cafe. It’s family-owned and still around, and sits tidily on my to-do list. Find it at 1406 South 13th Street.


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