Liver dumpling soup

Ingredients for 4 servings:

• 2 rolls, stale
• ⅛ liter milk, lukewarm
• 2 eggs
• 1 onion(s)
• 400 g beef liver
• 1 tbsp parsley, chopped
• 1 pinch(s) marjoram, dried
• ½ tsp lemon zest, grated
• 1 tsp salt
• 1 pinch(s) black pepper
• 1 tbsp breadcrumbs
• ¾ liter broth, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the rolls into small pieces and soak them in cold water. Squeeze the excess water out, place them in a bowl, and pour the milk over them. Crack the eggs over the rolls. Finely chop the onion. Add the liver, parsley, shredded marjoram, lemon zest, diced onion, salt, pepper, and breadcrumbs to the roll mixture. Knead everything into a dough and form 12 dumplings. Cook the dumplings in salted water over low heat for about 20 minutes. Add them to the hot broth.