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LEBERKNOEDELSUPPE (Liver Dumpling Soup)

Serves 4

8 bread rolls, thinly sliced
Salt
3/4 cup milk, warm
1 tablespoon butter
1/2 onion, finely chopped
2 tablespoons parsley, chopped
3/4 lb beef liver, ground
2 eggs, slightly beaten
1/8 teaspoon marjoram, dried
1/8 teaspoon white pepper
2 quarts water
Breadcrumbs, dry
3 1/2 cups beef stock
Parsley, chopped

Place bread slices in large bowl, sprinkle with 1 teaspoon salt. Pour milk over top, cover, let stand 1 hour.

Sauté onion and 2 tablespoons parsley in butter until limp. Set aside to cool.

Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.

Bring water and 1/2 teaspoon salt to a gentle boil. Make 1 teaspoon of the liver mixture into a dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings.

Add to gently boiling water, simmer 20 minutes uncovered. Dumplings will float when done. Remove with slotted spoon and keep hot.

Serve hot dumplings in heated stock, garnish with parsley.