David's Recipe for Liver Dumplings for Soup

Can also be made with other strong-tasting meats or fish. Very easy.

Soup Ingredient, German

  • 2 lbs. chicken livers, lightly broiled
  • 3/4 cup commercial bread crumbs
  • 4 beaten eggs
  • 1 very small onion
  • 3 large sprigs parsley
  • Salt and pepper to taste
  • 4 qts boiling water
  1. Grind the liver, onion, and parsley in a food processor.
  2. Mix the eggs, crumbs, salt and pepper into the meat mixture.
  3. With wet hands, shape the dumplings, about 10 at a time, into balls about 3/4" in diameter. Boil each group of 10 for 10 minutes. Drain.
  4. Just before serving, heat the dumplings in the soup in which they are to be served.




 
  
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