Herb liver dumpling soup

Ingredients for 4 servings:

• 1 bread roll, dry
• 1 small onion(s)
• 70 g liver(s)
• 70 g minced meat, mixed
• 25 g butter
• 1 egg(s)
• 2 tbsp breadcrumbs
• salt and pepper
• 1 tsp thyme
• 1 tsp marjoram
• 1 pinch of caraway powder
• 1 pinch of nutmeg
• 1 liter broth, clear, or meat soup
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Soak the bread roll in water. Peel the onion and dice very finely. Wash the liver, pat dry, and remove all membranes and tendons. Puree the liver in a blender or pass it through the fine disk of a meat grinder and add it to 70g of mixed minced meat along with the diced onion. Cream 25g of butter in a cup with a fork until light and fluffy, then fold it into the meat mixture along with the egg, the squeezed-out bread roll, and 2 heaped tablespoons of breadcrumbs. Season well with salt, pepper, thyme, marjoram, caraway, and nutmeg, and mix well. Bring the broth to a boil. Using 2 teaspoons, scoop out small dumplings from the meat mixture and simmer them in the broth for 6-8 minutes until cooked through (do not boil!). Serve the soup sprinkled with chopped fresh parsley.