Leberknodelsuppe

Name: Leberknodelsuppe
Ingredients: 8 kaiser rolls, thinly sliced; 2 eggs, slightly beaten; salt; 1/2 teaspoon marjoram; 3/4 cup milk, warm; 1/8 teaspoon pepper, white; 1 tablespoon butter; 2 liters water; 1/2 teaspoon salt; 1/2 onion, finely chopped; breadcrumbs, dry; 2 tablespoons parsley, chopped; 3 1/2 cups beef consomme; 375 g beef liver; parsley, chopped

15 ingredients

8 steps

Ingredients

8 kaiser rolls, thinly sliced
2 eggs, slightly beaten
salt
1/2 teaspoon marjoram
3/4 cup milk, warm
1/8 teaspoon pepper, white
1 tablespoon butter
2 liters water
1/2 teaspoon salt
1/2 onion, finely chopped
breadcrumbs, dry
2 tablespoons parsley, chopped
3 1/2 cups beef consomme
375 g beef liver
parsley, chopped

Directions

1

Put the bread sliced into a bowl add 1 tsp salt and pour over the milk. Let stand for 1 hour.
2

Saute onion and the chopped parsley in the butter for about 4-5 minutes Set aside.
3

Pass the liver through a mincer and mix with the bread mix, the onion mix, eggs, majoram and pepper. Mix well so all the ingredients are incorporated.
4

Put a pan on the stove and bring the water and 1/2 tsp salt to the boil and turn heat down so the water is just simmering.
5

Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
6

The first dumpling will be the test: take 1 tsp of liver mixture and form into a neat oval using 2 teaspoons Drop into the water, if it falls apart add some dry bread crumbs and work it into the dumpling mix. If it holds it shape continue on and form 8 dumplings from the mixture and drop into the boiling water and simmer for about 20 minutes uncovered.
7

Remove with a slotted spoon and keep warm.
8

Heat the beef consume and serve with the dumplings and sprinkle with the parsley.