Leberknödelsuppe

Ingredients:

• 250 grams liver (beef or pork)
• 150 grams stale bread
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 100 ml milk
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 liter beef broth
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Soak the stale bread in milk for about 10 minutes until softened.
2. In a skillet, sauté the chopped onion and minced garlic until translucent.
3. In a large bowl, combine the soaked bread, sautéed onion and garlic, liver, eggs, parsley, salt, and pepper. Mix until well combined.
4. Form the mixture into dumplings (about the size of a golf ball).
5. In a large pot, bring the beef broth to a simmer and add the bay leaves.
6. Carefully add the dumplings to the simmering broth and cook for about 15 minutes, or until they float to the surface.
7. Remove the dumplings and set aside. Strain the broth to remove bay leaves and any solids.
8. Serve the broth hot, placing the dumplings back into the bowls, and season with additional salt and pepper if needed.