Liver Dumpling Soup

Ingredients

• 2 loaf rolls (from yesterday)
• 0.5 l milk
• 1 onion
• 2 tbsp butter
• 150 g veal liver (or poultry liver)
• 2 bunches parsley
• 1 egg
• 1 tsp dried marjoram
• 1 bunch chives
• 1 l beef or poultry broth (homemade or from the jar)
• Salt
• ground pepper

Instructions

1. 1.

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

2. 2.

   Wash parsley, shake off water, finely chop and mix with liver, rolls, and onion in a bowl. Add 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 a boil.

3. 3.

   With wet hands form eight dumplings from the liver mixture and drop them into the boiling water. Cook over low heat for 10 minutes. Wash chives and cut into rings. Warm the beef broth, remove the dumplings, place on soup plates, pour hot broth over them, and sprinkle with chives.