Fine Liver Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g beef liver (s), finely round by the butcher
- 1 roll, stale, soak in hot milk
- 20 g butter
- 1 onion (s), finely chop
- 1 garlic clove (s), finely chop
- 2 egg (s)
- 0.5 ½ bunch parsley, finely chop
- salt and pepper
- 1 pinch (s) nutmeg, freshly grated, if you like
- 1 lemon (organic), peel off
- Breadcrumbs, to thicken
- 2 liters meat broth, strong, preferably homemade
- 1 bunch chives, cut into fine rolls
- marjoram
Print Recipe
Pin Recipe Instructions
- Roast the onion and garlic in the hot butter until light yellow, briefly stir in the parsley.
- Squeeze out the soaked bun.
- Mix the liver with the onion and garlic mixture, the bread roll, the eggs and the lemon peel well. Season well with the spices. Thicken dough with breadcrumbs, but be careful, the dough should not be too firm. Let the dough rest in the refrigerator for about half an hour.
- Bring the meat stock to a boil, let the rolled small dumplings sit in the stock for about 10 minutes and then remove them. Season the broth to taste.
- Since I usually prepare this soup, I warm the dumplings in the hot broth just before serving and sprinkle the individual portions with the chives.
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