Fine liver dumpling soup

Ingredients for 6 servings:

• 250 g beef liver(s), finely ground by butcher
• 1 stale bread roll, soaked in hot milk
• 20 g butter
• 1 onion(s), finely chop
• 1 garlic clove(s), finely chop
• 2 eggs
• ½ bunch parsley, finely chopped
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated, if you like
• 1 lemon(s) (organic), zest
• Breadcrumbs, for thickening
• 2 liters of meat broth, strong, preferably homemade
• 1 bunch of chives, cut into fine rolls
• marjoram

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

as a starter for 6 people

Fry the onion and garlic in hot butter until light yellow, then briefly stir in the parsley. Squeeze out the soaked bread roll. Mix the liver with the onion and garlic mixture, the bread roll, the eggs, and the lemon zest. Season well with the spices. Thicken the dough with breadcrumbs, but be careful not to let the dough become too stiff. Let the dough rest in the refrigerator for about half an hour. Bring the meat broth to a boil, then let the rolled dumplings simmer in the broth for about 10 minutes, then remove them. Season to taste. Since I usually prepare this soup in advance, I warm the dumplings in the hot broth shortly before serving and sprinkle each portion with chives.