Herbal Liver Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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 !!!).
- Serve the soup sprinkled with the chopped fresh parsley.
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