Liver dumpling soup
Instructions
Cut the bread into chunks and put them in a bowl.
Passes into the meat grinder with the FAT (or oil), the onion (formerly Golden in a little butter or oil with garlic that you can delete or put chopped ham in dough) and parsley.
Add the egg, salt, marjoram and, hear hear, very little grated lemon rind (totally optional, but flavored it degreases ' liver and kidney fat).
Mixes and bread all liver & C concoction.
If the dough is not really too dry wet with milk, but little.
Let it sit for at least an hour.
With the compound form the Knödel which cuocerai in salt water, letting them simmer for 15-20 minutes.
Drain when they're and transfer them into boiling meat stock.
It is best to cook the dumplings (of whatever type they are) in water (if there is liver or meat in dough that impregnate considerably dumplings) or broth that change, replacing it with more broth before serving because cooking, bread and milk tend to make turbid broth and give it a taste too strong.
Ingredients and dosing for 4 persons
- 300 g of stale white bread
- 200 g of beef liver
- 100 g of veal kidney fat
- 1/2 onion
- Parsley (or chives)
- 1 clove of garlic
- 1/2 teaspoon of marjoram
- == 1 whole egg
- Salt
- Meat broth