Soup with Liver Dumplings

Ingredients

• 2 rolls (from yesterday)
• 250 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 handful chives
• 1 l beef or poultry broth (homemade or from the glass)
• 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.

2. 2.

   Clean, rinse, pat dry the liver, cut into wide strips. Squeeze out excess liquid from the rolls. First pass the liver, then the rolls through a fine meat slicer.

3. 3.

   Wash, shake dry, and finely chop the parsley; mix with liver, rolls, and onion in a bowl.

4. 4.

   Add egg and marjoram, press in a peeled garlic clove, season with salt and pepper. Cover and refrigerate for 10 minutes.

5. 5.

   Bring plenty of salted water to a boil. With wet hands shape 8 dumplings from the liver mixture and drop them into the simmering beef broth. Simmer on low heat for 10-15 minutes.

6. 6.

   Wash the chives and cut into rings. Remove the dumplings from the broth, place on soup plates, pour hot beef soup over them, and sprinkle with chives.