Leberknodelsuppe

I have made this dish using chicken livers and chicken consume and it turns out just as well. It is a bit of trial and error when forming the dumplings so take the time to do the test one first and have some dry breadcrumbs on hand.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 8  kaiser rolls, thinly sliced
• 2  eggs, slightly beaten
•  salt
• 1⁄2 teaspoon marjoram
• 3⁄4 cup milk, warm
• 1⁄8 teaspoon pepper, white
• 1  tablespoon butter
• 2  liters water
• 1⁄2 teaspoon salt
• 1⁄2 onion, finely chopped
•  breadcrumbs, dry
• 2  tablespoons parsley, chopped
• 3 1⁄2 cups  beef consomme
• 375  g beef liver
•  parsley, chopped

Directions

1. Put the bread sliced into a bowl add 1 tsp salt and pour over the milk. Let stand for 1 hour.
2. Sauté onion and the chopped parsley in the butter for about 4-5 minutes Set aside.
3. Pass the liver through a mincer and mix with the bread mix, the onion mix, eggs, majoram and pepper. Mix well so all the ingredients are incorporated.
4. Put a pan on the stove and bring the water and 1/2 tsp salt to the boil and turn heat down so the water is just simmering.
5. Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
6. The first dumpling will be the test: take 1 tsp of liver mixture and form into a neat oval using 2 teaspoons Drop into the water, if it falls apart add some dry bread crumbs and work it into the dumpling mix. If it holds it shape continue on and form 8 dumplings from the mixture and drop into the boiling water and simmer for about 20 minutes uncovered.
7. Remove with a slotted spoon and keep warm.
8. Heat the beef consume and serve with the dumplings and sprinkle with the parsley.