Bavarian Liver Spaetzle

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Grind the beef or pork liver and garlic cloves together using a meat grinder or food processor until smooth. Mix in the 4 eggs and flour. Season with salt and pepper. If the dough is too firm, add a dash of beef broth to loosen it. Let the mixture rest for 30 minutes at room temperature.
Bring a large pot of salted water to a boil over medium-high heat. Using a spaetzle sieve, press the dough in small portions into the boiling water. When the spaetzle float to the surface, cook for another 2 minutes. Remove with a colander and drain well.
Divide the cooked spaetzle between soup bowls. Pour the hot beef broth over the spaetzle and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.