Liver dumpling soup: Danube Swabian beef broth

Method

1. 1

   Pureeing the liver

   Fry the chicken liver with the onion and butter, then mash with a fork or blitz in a food processor until smooth.

   8 min
2. 2

   Dumpling mixture

   Soak the bread cubes in milk, squeeze out the excess, then combine with the liver purée, egg, parsley, plain flour, salt and pepper.

   10 min
3. 3

   Soup base

   Bring the chicken stock to the boil, add the carrot and parsnip, and simmer gently.

   15 min
4. 4

   Shaping the dumplings

   Shape the mixture into walnut-sized dumplings using damp hands, then rest them in the fridge for 30 minutes.

5. 5

   Cooking

   Cook the dumplings in lightly salted, hot water or in the soup over a gentle simmer until they rise to the surface and are heated through.

   12 min
6. 6

   Serving

   Ladle the soup into a bowl, add the dumplings, and serve sprinkled with fresh parsley.

   2 min