Liver Dumpling Soup

Soak bread roll in water or milk and squeeze.

Finely chop the liver, finely chop the parsley. Peel and chop the onion and fry briefly in lard.

Allow to cool and mix with liver, breadcrumbs and parsley. Finely mince everything.

Stir in the egg and season to taste with salt, pepper, marjoram and possibly a little garlic.

Finally, add enough breadcrumbs to make a medium-firm mixture. Form even dumplings with wet hands.

Put dumplings into boiling soup or lightly salted water and simmer for about 10 minutes, then let stand for about 5 minutes.

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