Mom's Best Low-Carb Liver Dumpling Soup


Step 1 Place the liver in a food processor and process until smooth.

Step 2Add the chopped onion, garlic, butter, egg, salt and pepper. Process again.

Step 3Add the keto breadcrumbs and pulse until combined. Transfer the mixture into a bowl, cover with a cling film and refrigerate for at least 30 minutes or overnight.

Step 4Remove from the fridge. Using your hands, create small (about 15 g/ 1/2 oz) meatballs. You should be able to make 35 to 40 meatballs. Wet your hands to prevent the dough from sticking.

Step 5Peel and dice the carrot and celeriac. Slice the Brussels sprouts and celery. Chop the cauliflower and broccoli.

Step 6Fill a large pot with 9 cups of chicken stock (reserve 1 cup for later). Bring to a boil over a high heat. Once boiling, reduce to medium and add the chopped vegetables. Cook for 7-8 minutes, or until tender. Note: I use homemade chicken stock. To make your own, follow the Tips for Instant Pot/ Pressure Cooker in this recipe.

Step 7Using a large slotted spoon, add the dumplings and keep cooking.

Step 8Meanwhile, beat the egg yolks with the reserved 1 cup of chicken stock. Note: Keep the egg whites for another recipe (see suggestions listed in my Keto Lemon Curd).

Step 9Temper the hot stock into the egg yolk mixture while whisking. After you have added about 3 cups of the hot stock, return it into the pot with dumplings. Cook while stirring for 4-6 minutes.

Step 10Take off the heat and add chopped parsley.

Step 11Pour into serving plates and garnish with more parsley (about 2 cups of soup and 5 dumplings per serving). Serve hot on its own or with a Keto Bun, or let it cool down and refrigerate for up to 4 days.