Liver dumpling soup Allgäu style

Ingredients for 1 servings:

• 4 rolls, stale
• some salt and pepper
• marjoram
• 1 pinch of nutmeg
• Clove powder
• 250 g milk
• 1 tbsp butter or clarified butter
• 1 onion(s)
• some parsley, finely chopped
• 200 g beef liver, finely chopped
• 2 eggs
• 1 ½ liters meat broth, clear

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

only with beef liver without pork

If necessary, pre-order chopped beef liver from the butcher. Cut the rolls into strips and mix in the seasoning. Heat the milk and pour it over the mixture. Cover and let it simmer. Dice the onion and sauté lightly in the clarified butter, then add the chopped parsley. Mix the chopped liver and eggs into the bread mixture. Roll a small test dumpling and cook it in lightly salted water. If the dumpling falls apart, the mixture is too soft; you can add a little more breadcrumbs. Form the mixture into dumplings and simmer in salted water for about 5 minutes, then let it simmer for 20 minutes. Serve in a clear meat broth.