Liver dumpling soup

Ingredients for 6 servings:

• 50 g butter, soft
• 1 egg(s), size M
• 70 g breadcrumbs
• 250 g pork liver(s), minced by the butcher
• 2 tbsp parsley, finely chopped
• ½ onion(s)
• some lemon zest, grated
• some salt
• some pepper
• 1 tsp marjoram
• 2 liters of meat broth

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

fine soup garnish

This quantity makes about 30 dumplings. Finely chop half an onion. Beat the softened butter with a whisk until fluffy. Then stir in the egg and breadcrumbs. Add salt, pepper, marjoram, lemon zest, onion and liver and mix well again. Let it swell for 10 minutes. In the meantime, bring the broth to a boil. Reduce the heat and use two teaspoons to scoop out dumplings and drop them into the broth. Once all the dumplings are in the broth (they will float to the top), tilt the lid and let the dumplings simmer in the broth for 10 minutes (do not boil). Then serve in the broth. The dumplings can also be frozen after cooking. Just reheat them later in hot broth.