Liver Dumpling Soup

Ingredients

• 2 rolls (from yesterday)
• 0.5 l milk
• 1 onion
• 2 tbsp butter
• 150 g beef liver
• 2 bunches parsley
• 1 egg
• 1 tsp dried marjoram
• 1 bunch chives
• 1 l beef stock (from the jar)
• Salt
• Pepper

Instructions

1. 1.

   Soak the rolls in lukewarm milk. Peel and finely chop the onion, sauté it in butter until translucent, then let cool. Clean, rinse, pat dry the liver and cut into wide strips. Squeeze out excess liquid from the rolls. First pass the liver, then the rolls through a fine meat slicer.

2. 2.

   Wash, shake dry, and finely chop the parsley; mix with liver, rolls, and onion in a bowl. Add the egg and marjoram, squeeze in a peeled garlic clove, and season with salt and pepper. Cover and refrigerate for 10 minutes. Bring plenty of salted water to boil.

3. 3.

   With damp hands form eight small dumplings from the meat mixture and drop them into the boiling water. Simmer gently for 10 minutes. Wash and cut the chives into rings. Heat the beef stock, remove the dumplings from the water, place them on soup plates, pour hot stock over them, and sprinkle with chives.