Hearty liver dumplings

Ingredients for 1 servings:

• 2 rolls from the day before
• 120 g liver(s), minced
• 1 onion(s), finely diced
• 1 garlic clove(s), finely chopped
• 2 tbsp parsley, finely chopped
• 25 g butter
• Salt and pepper from the mill
• ½ tsp marjoram, dried
• 1 egg(s)
• 50 g breadcrumbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Soup garnish

Soak the rolls in water and then squeeze out excess water. Melt the butter in a pan and sauté the diced onions until translucent. Add the garlic, parsley, and marjoram and sauté briefly. Then let everything cool. Combine the sautéed rolls, liver, and onion mixture in a bowl. Then add the egg, breadcrumbs, salt, and pepper. Mix everything well again and let stand for 5 minutes. With wet hands, form liver dumplings. Add them to the boiling soup and let it simmer for 10-15 minutes. The soup should only simmer on low heat.