AUNT MITZI'S LIVER DUMPLING SOUP (LEBERKNOEDELSUPPE)
Ingredients:
200 grams pork liver (roughly, 1/2 pound)
60 grams margarine (2 oz.)
2 eggs
3 dinner rolls, softened in milk
2 tablespoons breadcrumbs
Finely-
1 onion
1 garlic clove
Parsley
salt, pepper, marjoram
Instructions:
1. Heat half the margarine in a pan, sautee the onion and garlic
2. Beat the rest of the margarine with salt, spices and eggs until it
is foamy. Soak the rolls in milk first to soften them, press out the milk and rip into small pieces. Mix with the ground/chopped liver, parsley, bread crumbs, onion and garlic and sautee for about 15 minutes.
3. Form dumplings. Place into soup at a low boil and simmer on a low
flame for 15 minutes.
[note: Aunt Mitzi didn't mention this in her recipe, but the dumplings
are formed by hand into small spheres about the size of golfballs; the
soup is normally a clear broth, usually a beef broth. ]