Liver spaetzle soup

Ingredients for 8 servings:

• 700 g beef leg slice(s)
• 500 g mushrooms, fresh
• 750 g soup vegetables
• 700 g Spätzle (liver spaetzle)
• 1 vegetable onion(s)
• 3 liters of water
• 50 g salt
• 1 tsp, heaped pepper
• 2 tsp marjoram
• chives
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 25 minutes

Brown the leg pieces all over in a little oil. Meanwhile, chop the mushrooms and soup vegetables into large pieces. Leave the onion whole. Add the water, soup vegetables, onion, mushrooms, and seasoning to the meat in the pot. Cover the pot and bring the broth to a boil. Simmer on low heat for 2 hours. Then skim off the vegetables and leg pieces. Reserve the meat for another purpose. Add the liver spaetzle to the pot and simmer in the soup for 10 minutes. Ladle the soup into bowls and serve sprinkled with chives.