Barische Leberknoedelsuppe (Bavarian Liver Dumplings)

4 Servings

6 stale crusty rolls,thinly
1 _sliced
50 g beef suet
1 small onion,coarsely
1 chopped
1/2 t salt
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavoured

Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.