Tyrolean Liver Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter
- 2 rolls
- 50 g bacon, streaky
- 2 egg (s)
- 125 ml milk
- 100 g liver (s) (pork or beef)
- salt
- pepper
- Marjoram, ground
- 2 liters beef broth, clear
Print Recipe
Pin Recipe Instructions
- Peel onions and cut them into fine pieces. Toast in the melted butter. Cut the rolls and bacon into small cubes. Do not fry the bacon too hot in another pan, then add to the rolls. Beat the eggs with milk and pour over the rolls. Let stand for about 1 hour until the rolls are well soaked. Finely chop the liver and mix with the bread roll mixture. Season with a little salt, pepper and ground marjoram.
- Shape the mixture into large dumplings and cook in the clear beef broth.
- Tip: The dumplings can also be boiled in slightly salted water for about 20 minutes and then added to the soup.
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