Hungarian Liver Dumpling Soup (Májgaluska Leves) 🇭🇺

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Ingredients

For the Soup Base:

• 1.5–2 liters (6–8 cups) beef or chicken broth
• 1 carrot, sliced
• 1 small potato, diced (optional)
• 1 small parsnip, chopped
• 1 small piece celery root
• 1 small onion (whole)
• Salt to taste
• Fresh parsley, chopped

For the Liver Dumplings:

• 250 g (9 oz) chicken liver, finely minced or blended
• 1 small onion, very finely chopped
• 1 egg
• 3–4 tablespoons breadcrumbs
• 1 tablespoon chopped parsley
• ½ teaspoon dried marjoram
• Salt and black pepper to taste

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Instructions

Prepare the Soup:

1. Bring broth to a gentle boil.
2. Add carrot, parsnip, celery root, potato (if using), and whole onion.
3. Simmer for 15–20 minutes until vegetables are tender. Remove onion.

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Prepare the Dumplings:

4. In a bowl, mix liver, chopped onion, egg, breadcrumbs, parsley, marjoram, salt, and pepper.
5. Let mixture rest for 10–15 minutes to firm up. Add more breadcrumbs if too soft.

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Cook the Dumplings:

6. Reduce soup to a gentle simmer.
7. Using a spoon, form small dumplings and drop them into the soup.
8. Cook for 6–8 minutes until dumplings float and are fully cooked inside.
9. Adjust seasoning and sprinkle with fresh parsley.

Serve hot.
A classic Hungarian Sunday soup with soft, flavorful liver dumplings.