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

Print Recipe Pin Recipe

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.