Liver Dumplings

2 hard rolls
120 g beef liver
1 small onion
1 bunch of parsley
30 g butter
salt, pepper,
1 tsp. marjoram (dried)
1 clove of garlic
1 egg
50 g breadcrumbs



Halve rolls and soak in water, squeeze out well. Chop beef liver into very small pieces. Peel onion, chop into small cubes. Melt butter in a saucepan and stew the onion. Crush the garlic. Wash the parsley, pluck the leaves off, chop into small pieces, add to the onion. Mince the rolls, liver, onion, parsley, marjoram and garlic thoroughly. You can mince the mixture with a hand-held blender, if you don´t have a mincing machine. Add egg and breadcrumbs, salt and pepper, blend thoroughly, leave to the rest for approximately 5 minutes. Shape small dumplings with moistened hands and let them cook in the simmering soup for about 8 minutes.

Tip: You can also prepare the liver dumplings separately and cook them in salt water.