Liver dumpling soup is to Bavaria what clam chowder is to New England. The very large liver dumplings are often also served with sauerkraut.
- 4 dry rolls 4-5-inches each
- 1/2 cup lukewarm milk
- 1 tablespoon unsalted butter
- 1 medium yellow onion peeled and finely chopped
- 1/4 cup finely chopped fresh parsley
- 2 eggs
- 1/2 pound fresh calves' liver
- 2 teaspoons dried marjoram
- 1 teaspoon lemon zest preferably organic
- salt and freshly milled black pepper
- dry bread crumbs
- 2 quarts homemade beef broth
- snipped chives for garnish
Recipe courtesy of Nadia Hassani. Spoonfuls of Germany
- If the rolls are soft, slice them, place them on a baking sheet, and put them in the oven at 350 degrees F until dry. Cut the rolls into 1/4-inch cubes. Pour the milk over the bread and soak.
- In the meantime, melt the butter in a skillet. Sauté the onion until translucent. Add the parsley and cook for 1 more minute.
- Squeeze any excess liquid from the bread and mix the bread with the onion. Lightly beat the eggs and incorporate them into the paste.
- Wash the liver and pat it dry with paper towels. Chop it very finely with a sharp knife or grind it in a meat grinder and add it to the mixture. Add the marjoram and lemon zest and season generously with salt and pepper.
- Bring a large pot of salted water to a boil. Reduce the heat to a simmer. Shape a tiny test dumpling and drop it into the water to check for the right consistency. If the dumpling falls apart, add bread crumbs, a teaspoon at a time, and test again.
- Shape 8 large round dumplings and lower them into the simmering water. Cook covered for 25 minutes without boiling.
- In the meantime, heat the beef broth thoroughly. Remove the dumplings from the water with a slotted spoon, drain, and place them in individual soup plates or a large soup bowl. Ladle hot beef broth over them, garnish with chives, and serve very hot.