Leberknödel Soup

Ingredients

• 100 g beef liver
• 1 onion
• 2 tbsp butter
• 3 tbsp breadcrumbs
• 1 egg
• Salt
• Pepper
• nutmeg
• marjoram
• 600 ml Meat broth
• parsley (for garnish)

Instructions

1. 1.

   Remove skin and sinews from the liver. Peel and quarter the onion. Grind or finely chop together with the liver using a meat grinder or by hand.

2. 2.

   Whisk the butter until frothy, then add the liver puree, breadcrumbs, and egg, stirring continuously. Season the mixture with salt, pepper, marjoram, and nutmeg, then refrigerate for 1 hour.

3. 3.

   Heat the broth, seasoning it with salt and pepper. Using two coffee spoons, shape small dumplings from the liver mixture and gently drop them into the simmering broth. Cook the dumplings over low heat for about 10 minutes until tender. Wash, dry, and finely chop parsley. Spoon the soup onto plates and sprinkle with parsley.