Summary

Ingredients

• 175 g beef liver (s)
• 200 g minced pork
• 0.5 ½ roll, stale
• 1 teaspoon lard
• milk
• 60 g onion (s), chopped
• 1 egg (s)
• possibly breadcrumbs
• salt
• pepper
• marjoram
• parsley
• 1 egg (s), including the yolk
• 1 liter beef broth

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Instructions

1. The liver is finely chopped with a knife or turned through the grinder and placed under the minced pork. Then there are the diced onions, the bread soaked in milk and squeezed out, the egg, salt, pepper, marjoram and lard.
2. This mass is worked through well. If necessary, add breadcrumbs to improve the consistency. Put the mass in a cool place, then it can be shaped better. Form 6 dumplings and add them to about 1 liter of boiling beef broth.
3. The liver dumplings are left to stand for half an hour below the boiling point. When the dumplings are done, take them out in a slotted spoon. The dumplings are kept warm. The broth is passed through a fine sieve and the broth is mixed with the egg yolk. Then you add the dumplings again, sprinkle everything with parsley and serve the soup. After alloying, the soup must no longer boil.