Leberknodelsuppe (Liver Dumpling Soup)

posted by Sparkie 11-09-100 4:08 PM

Leberknodelsuppe (Liver Dumpling Soup)
from, Austria
Yield: 4 Servings

8 Bread rolls, thinly sliced
Salt
3/4 cup milk, warm
1/2 onion, finely chopped
2 Tbl. parsley, chopped
1 Tbl. butter
3/4 lb. beef liver, ground
2 eggs, slightly beaten
1/8 tsp. Marjoram, dried
1/8 tsp. Pepper, white
2 qt. Water
Breadcrumbs, dry
3 1/2 cups Beef stock
Parsley, chopped


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

Saute onion and 2 Tbl. parsley in butter until limp. Set aside to cool. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.

Bring water and 1/2 tsp. salt to a gentle boil. Make 1 tsp. liver mixture into 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. Dumpling will float when done. Remove with slotted spoon, keep hot.

Serve hot dumplings in heated stock, garnish with parsley

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