Leberknödelsuppe

Ingredients

• 250 gcalf liver — finely minced
• 80 gday-old bread rolls — soaked and squeezed
• 1egg
• 1onion — finely chopped and sweated
• 2 tbspfresh parsley
• 1.5 Lclear beef broth
• 2 tbspbutter
• 1 pinchmarjoram
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook gently until it becomes translucent and soft, stirring occasionally to prevent browning. This will take about 5 minutes, and the onions should smell sweet and aromatic.
2. While the onions are cooking, prepare the liver dumpling mixture. Cut 250 g of calf liver into small pieces and place them in a food processor. Process until smooth. Transfer the liver to a mixing bowl.
3. Soak 80 g of day-old bread rolls in water for a few minutes until they are soft. Squeeze out any excess water and crumble the bread into the bowl with the liver. Add 1 egg, a pinch of marjoram, and season with fine sea salt and black pepper to taste. Mix well until all ingredients are fully combined into a uniform mixture.
4. Once the onions are ready, add them to the liver mixture along with 2 tablespoons of finely chopped fresh parsley. Stir everything together until evenly distributed.
5. Bring 1.5 liters of clear beef broth to a gentle simmer in the same pot used for the onions. Using wet hands, form the liver mixture into small dumplings, about the size of a walnut, and gently drop them into the simmering broth.
6. Let the dumplings cook in the broth for about 15 minutes. They are done when they rise to the surface and feel firm yet tender when pressed gently with a spoon.
7. Taste the broth and adjust the seasoning with more salt and black pepper if needed. Finish the soup by sprinkling additional fresh parsley on top before serving. Enjoy your homemade Leberknödelsuppe, a comforting Bavarian classic.