Liver Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g butter, soft
- 1 egg (s), size. M.
- 70 g breadcrumbs
- 250 g liver (s) from pork, freaked out by the butcher
- 2 tablespoon parsley, finely chopped
- 0.5 ½ onion (s)
- some lemon peel, grated
- a bit salt
- some pepper
- 1 teaspoon marjoram
- 2 liters meat broth
Print Recipe
Pin Recipe Instructions
- The amount makes about 30 dumplings.
- Finely chop half the onion. Beat the softened butter with the whisk until frothy. Then stir in the egg and breadcrumbs. Add salt, pepper, marjoram, lemon zest, onion and liver and stir again well. Then let it soak for 10 minutes.
- In the meantime, bring the broth to the boil. Turn down the temperature and cut off the lobes with two teaspoons and let them slide into the broth. When all the cams are in the broth (they then float up), put the lid on at an angle and let the cams stand in the broth for 10 minutes (do not boil). Then serve in the broth.
- The dumplings can also be frozen after cooking. Only reheat later in hot broth.
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