Hungarian Liver Dumpling Soup (Májgaluska Leves): A Hearty Winter Broth

Prep Time 30 min

Cook Time 45-60 min

Calories 112 kcal/100g

Májgaluska leves is one of Hungary’s most comforting and substantial soups—a rich chicken or beef broth studded with tender, savory liver dumplings (májgaluska). These small, flavorful balls are made from ground liver, breadcrumbs, and egg, poached directly in the simmering stock for maximum flavor absorption. It’s the kind of soup that warms you from the inside out, perfect for cold days or when you need something nourishing yet deeply satisfying.

A Kitchen Ritual: The Dumpling Promise

I remember winter evenings when the first snow fell, and my grandmother would pull a package of calf’s liver from the fridge, announcing it was time for májgaluska leves. The kitchen filled with the aroma of gently simmering broth as she finely chopped onion and liver, mixed the dough with practiced hands, and shaped tiny quenelles that danced in the pot. We’d gather around the table, spoons ready, as she ladled steaming soup into deep bowls—the dumplings plump and savory, floating in golden broth with a sprinkle of parsley. Each bite was a promise of warmth and care, the kind of soup that made even the longest day feel complete.

Ingredients (4-6 serves)

For the Broth

• 1.5–2 kg chicken parts (backs, necks, wings) or beef bones with marrow
• 2 carrots, 1 parsley root (or parsnip), 1 celery stick, 1 onion
• 2–3 cloves garlic
• 1 bay leaf, 5–6 peppercorns
• Salt
• Handful of parsley stems
• Water to cover (about 3 liters)

For the Liver Dumplings (makes about 40–50 small dumplings)

• 300 g calf’s liver (or chicken liver), cleaned and finely chopped or ground
• 100 g white breadcrumbs (fresh or day-old)
• 1 large egg (or 2 egg yolks for richer texture)
• 1 small onion, very finely chopped and sweated
• 1 tbsp chopped parsley
• Salt and white pepper
• Pinch of ground nutmeg (optional)
• 1–2 tsp flour or extra breadcrumbs if needed

For Finishing

• Fresh parsley, chopped
• Optional: a drizzle of sour cream (tejföl) or a squeeze of lemon

Instructions

Make the Broth

1. Prepare the stock
   Place chicken parts or beef bones in a large pot with roughly chopped vegetables (carrots, parsley root, celery, onion, garlic), bay leaf, peppercorns, and parsley stems. Cover with cold water, bring to a simmer, and skim any foam that rises.
   Simmer gently for 1.5–2 hours until flavorful. Strain through a fine sieve, discarding solids (or reserve vegetables/meat for another use). Season with salt. Keep hot.

Make the Liver Dumplings

1. Prepare the liver
   Trim any membranes or veins from the liver. Chop very finely by hand (preferred for texture) or pulse briefly in a food processor—avoid over-processing into a paste.
2. Sauté the onion
   Finely chop the small onion and sweat gently in a little butter or oil until soft and translucent. Let cool slightly.
3. Mix the dumpling dough
   In a bowl, combine chopped liver, breadcrumbs, egg, sautéed onion, parsley, salt, pepper, and nutmeg. Mix well until it holds together like a soft meatball mixture. If too wet, add a little more breadcrumb or flour. Let rest 10–15 minutes in the fridge—this helps the flavors meld and makes shaping easier.
4. Shape the dumplings
   Bring the strained broth back to a gentle simmer. Wet your hands or use two spoons to form small oval quenelles or walnut-sized balls (about 1–1.5 cm diameter). Drop them carefully into the simmering broth.
5. Poach the dumplings
   They will sink, then rise after 3–4 minutes. Simmer gently for another 5–7 minutes until firm and cooked through (cut one open to check—no raw pink in the center). Do not boil vigorously, or they may toughen.

Serve

Ladle into deep bowls with plenty of broth around the plump dumplings. Sprinkle generously with chopped fresh parsley. Offer sour cream or a lemon wedge on the side for brightness. Serve with crusty bread to mop up the flavorful stock.

Tips and Variations

• Liver choice
  Calf’s liver is most tender and mild; chicken liver works but can be more assertive in flavor. Always use very fresh liver.
• Make-ahead broth
  The stock can (and should) be made a day ahead for deeper flavor. Dumplings are best cooked fresh.
• Lighter version
  Use chicken stock and chicken liver; skip the egg yolk for even leaner dumplings.
• Herb variations
  Add a pinch of marjoram or thyme to the dumpling mixture for extra aroma.

Perfect Pairings

Májgaluska leves is a satisfying main soup but pairs well with lighter starters or sides from the Hungarian repertoire:

• With bread or potatoes
  Crusty bread is essential for sopping up broth; for a fuller meal, add a side of puliszka (cornmeal polenta) or rakott krumpli (potato casserole) slices.
• Breaded cutlet companion
  A few rántott hús (breaded cutlet) on the side make a complete, warming supper.
• Dessert follow-up
  Balance with something light like crepes (palacsinta) with plum jam (szilvalekvár).

Why We Love It

Májgaluska leves is soul food at its finest: tender dumplings swimming in fragrant broth, each spoonful a balance of richness and simplicity. It’s the soup you make when you want to nurture body and spirit, perfect for sharing stories around the table on a cold winter’s night.