Liver dumplings with soup meat

Ingredients for 5 servings:

• 500 g beef liver(s), ground
• 5 stale bread rolls, sliced
• 200 ml milk, hot
• 3 eggs
• 1 tsp salt
• some pepper, to taste, for seasoning
• 1 small onion(s), finely chopped
• 1 tbsp butter
• 1 bunch parsley, chopped, or frozen
• 1 tsp marjoram, shredded
• Breadcrumbs, for binding, as required
• 2 tbsp wholemeal spelt flour
• 3 liters of water
• 1 tbsp, leveled salt
• 3 carrots, halved
• 1 stalk(s) leek, halved
• 1 small onion(s)
• 2 tbsp soup vegetables, freeze-dried
• 4 tbsp vegetable broth, granulated, or a little more
• 2 marrow bones, for the soup
• 400 g soup meat, e.g. prime rib
• some nutmeg, grated, for seasoning
• 1 bunch chives, chopped
• Maggi, to taste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

according to my school recipe…

Soak the sliced ​​rolls in hot milk. Peel and finely chop the onion, then sauté in a small pan with butter until translucent. Add it to the soaked rolls along with the ground liver, eggs, chopped parsley, and all the spices. Stir into a dough. Thicken with flour and breadcrumbs. Let it swell slightly. Meanwhile, bring the water for the soup to a boil in a pressure cooker with salt, leek, onion, quartered carrots, and soup vegetables. Add the washed soup meat and marrow bones to the hot liquid. Continue cooking in the open pan. Skim off the skims, and simmer in the closed pressure cooker for about 30 minutes until tender. De-steam the Sicomatic and remove the meat from the water, slice it, remove the soup bones, and strain the meat broth through a fine sieve into another pot. Bring to a boil with the granulated vegetable broth. Form 10 liver dumplings and place them in the broth. Bring to a boil, then cover and simmer for 15-20 minutes. Add the carrots and beef to the hot broth. Finally, season the broth with nutmeg and arrange two liver dumplings per person with the beef on a plate with chopped chives.