Broth with Liver Spätzle

Ingredients

• 150 g beef liver (pre‑prepared)
• 1 onion
• 40 g Butter
• 60 g breadcrumbs
• 1 egg
• 1 tsp lemon zest
• 1 tsp dried marjoram
• Salt
• pepper (ground)
• nutmeg
• 1 l meat broth
• chopped parsley

Instructions

1. 1.

   Coarsely chop the liver and feed it through a meat grinder. Peel and roughly cube the onion, then feed it through the grinder with the liver. Whisk the butter until frothy. Alternately stir in the breadcrumbs and beaten egg into the butter. Add the liver mixture, combine well, and season with lemon zest, marjoram, salt, pepper, and nutmeg. If the dough feels too soft, add a little more breadcrumbs.

2. 2.

   Bring the broth to a boil, season with salt and pepper, then drop the dough into the broth using a spätzle scraper or press. Let it cook for 5–10 minutes, then serve garnished with fresh parsley.