Liver Dumpling Soup

For the liver dumpling soup, peel and finely dice the onions. Heat the lard in a frying pan, fry the onions until golden, remove from the heat.

Rinse parsley, chop leaves finely, mix with onions.

Pour hot milk over the dumpling bread and let it swell briefly. If using bread rolls, divide them into medium-sized cubes and soak in milk. Put the liver through a meat grinder or finely chop it with a blitz chopper.

Knead the bread well with egg yolks, liver, onions and spices. Form into 8 small dumplings.

Boil plenty of water and cook the dumplings in it at low temperature for 20 minutes.

Heat the clear soup. Chop the chives. Serve the dumplings in the clear soup sprinkled with chives.

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