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leberknoedel (liver dumpling soup)

April 29, 2012

something to make with your stale bread!!

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4 chopped, stale hard rolls
200ml warm milk
1 onion, finely chopped
150g liver, minced
a little scraped spleen (optional, acts as a thickener)
2 tbsp marjoram, chopped (this seems like a lot)
1 egg
115ml milk
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 small bunch or parsley, chopped
2 tsp freshly-grated lemon zest
a little butter for frying
600ml beef stock

Roughly tear the rolls and soak in the lukewarm milk. In the meantime, melt the butter in a pan and use to fry the onion and parsley until soft. Drain the rolls and wring dry then add to a bowl and mix in the onions. Combine with a fork until you have a firm mass (if the mixture is too loose add a some fresh breadcrumbs, if too firm add a little of the soaking milk. Stir in all remaining ingredients (again, add more breadcrumbs if too loose). Take small amounts of the mixture and shape into dumplings. Meanwhile, bring a pan of water just to boiling point. Add the dumplings and simmer for about 25 minutes, until cooked through. Transfer the beef stock, bring to a simmer, then ladle into soup bowls and serve.

adapted from celtnet

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edit:

dumplings didn’t stick together. hmm. not sure what went wrong.

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