Bavarian liver dumpling soup - another delicacy from my federal state

On Bavarian menus, it is almost always to find, and is usually served as an appetizer. Between 6 - 10 cm in diameter has the typical Bavarian liver dumpling. It consists of veal or beef liver with some bacon, rolls (bun) egg and spices.

Ingredients - recipe

300 gr. Of veal or beef liver turned through the mincer
some bacon
3 rolls from the previous day
½ onion
a little butter
Parsley about 3 tbsp
1 egg
1 tsp hot mustard
a pinch of mayoran
a pinch of nutmeg
salt pepper

preparation

Dice the peeled onion, heat the butter in a frying pan, fry the onion cubes glassily over low heat. Cut the rolls into thin slices.

Mix the liver with the bacon, the egg and the mustard salt and pepper, then add the rolls with the onion cubes, a pinch of marjoram, a pinch of nutmeg and the parsley and mix well. If the dumpling mass is too soft, add some breadcrumbs. Make dumplings with wet hands.
Put the dumplings in a saucepan with hot broth and let them rise until they rise for another 5 minutes then they are ready. Do not cook otherwise they will fall apart. Serve in a soup bowl or a soup dish, sprinkle with some little chives and serve. In Bavaria you can do it with a pretzel.