Liver dumpling soup

with parsley

For 4 servings

4 rolls from the day before

1 tsp salt

250 ml milk

1 small onion

2 tbsp clarified butter

½ bunch of freshly chopped

parsley

150 g beef liver

1 pinch of marjoram

2 eggs

pepper

1 l veal stock

Preparation time: approx. 30 minutes
plus cooking time: approx. 20 minutes

Per serving approx. 680 kcal / 2847 kJ 38 g E, 31 g F, 61 g KH

1  Cut the rolls into slices, place in a bowl and sprinkle with a little salt. Warm the milk and pour it over the rolls. Cover and soak for about 10 minutes.

2  Peel and finely chop the onion. Heat the clarified butter in a pan and sauté the onion in it. Add half of the parsley to the soaked rolls.

3  Wash the liver, pat dry and put through the meat grinder or scrape. Mix with marjoram, eggs and the bread roll dough and prepare a firm mass. If it is too soft, knead in some breadcrumbs. Season to taste with salt and pepper.

4  Heat the veal stock. Shape 4–6 large dumplings with damp hands and cook in the broth for about 20 minutes. Stir the remaining parsley into the soup before serving.