Herbal Liver Dumpling Soup

Summary

Ingredients

• 1 roll, dry
• 1 small onion (s)
• 70 g liver (s)
• 70 g minced meat, mixed
• 25 g butter
• 1 egg (s)
• 2 tablespoon breadcrumbs
• salt
• pepper
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 pinch caraway powder
• 1 pinch nutmeg
• 1 liter broth, clear, or meat soup
• 1 tablespoon parsley, chopped

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Instructions

1. Soak the bun in water. Peel the onion and cut into very fine cubes. Wash the liver, pat dry, remove all cuticles and tendons. Puree the liver in a blender or turn it through the fine slice of the meat grinder and add to 70 g of mixed minced meat with the onion cubes. Beat 25 g butter in a cup with a fork until frothy and fold into the meat dough with the egg, the squeezed out bun and 2 heaped tablespoons of breadcrumbs. Season well with salt, pepper, thyme, marjoram, caraway seeds and nutmeg and mix well.
2. Bring the broth to a boil. Using 2 coffee spoons, cut off small dumplings from the meat mixture and let them steep in the broth for about 6 - 8 minutes (do not boil !!!).
3. Serve the soup sprinkled with the chopped fresh parsley.