Liver Dumpling Soup

Cut the rolls into thick slices, pour hot milk over them and let them swell for 1/2 hour. In the meantime, peel and finely dice the onion. Also rinse the parsley and chop finely.

Melt the butter in the frying pan, sauté the onion cubes and half of the parsley in it. Mix the onions with the liver, the well squeezed bread slices, spices and eggs to make a dough.

Form this dough into dumplings with wet hands and cook in hot beef broth for about 20-25 minutes.

Before serving, decoratively sprinkle with parsley.

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