Soup with Liver Dumplings

Ingredients

• 2 rolls (from yesterday)
• 300 ml warm milk
• 1 onion
• 2 tbsp butter
• 250 g veal liver (or poultry liver)
• 2 bunches parsley
• 1 large egg
• 1 tsp dried marjoram
• 1 bunch chives
• 1 l beef or poultry broth (homemade or from a jar)
• Salt
• ground 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 the liver, rinse, pat dry, and slice into wide strips. Squeeze out excess liquid from the rolls.

2. 2.

   First pass the liver through a fine meat grinder, then the rolls. Wash, shake dry, and finely chop the parsley; mix with liver, rolls, and onion in a bowl. Add egg and marjoram, press in a peeled garlic clove, and season with salt and pepper. Cover and refrigerate for 10 minutes.

3. 3.

   Bring plenty of salted water to a boil. With damp hands shape about eight dumplings from the liver mixture and drop them into the simmering broth. Cook on low heat for 10–15 minutes. Wash the chives and cut into small rings.

4. 4.

   Remove the dumplings from the broth and place them on soup plates. Pour hot beef broth over them and sprinkle with chives.