Liver dumpling soup

Ingredients for 4 servings:

• 2 rolls, from the previous day
• 500 ml milk
• 1 onion(s), chopped
• 2 tbsp butter
• 150 g veal liver or poultry liver, cut into strips
• 2 bunch parsley, chopped
• 1 egg(s)
• 1 pinch of marjoram, dried
• 1 bunch of chives, cut into rolls
• 1 liter of broth
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the rolls in warm milk and squeeze out excess liquid. Sauté the onion in butter until translucent. First grind the liver, then the rolls through the fine disk of a meat grinder. Add the parsley, onion, egg, and marjoram, press in the garlic, and season. Mix everything together, cover, and chill for 10 minutes. With moistened hands, form 8 dumplings from the liver mixture and drop them into the boiling broth. Cook over low heat for 10 minutes.