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 Cuisines > Australian cuisine > Search results

Leberknodelsuppe (liver dumpling soup)

Ingredients:
8 ea bread rolls, thinly sliced
2 ea eggs, slightly beaten
Salt
1/8 ts marjoram, dried
3/4 c milk, warm
1/8 ts pepper, white
1 tb butter
2 qt water
1/2 ea onion, finely chopped
Bread crumbs, dry
2 tb parsley, chopped
3 1/2 c beef stock
3/4 lb beef liver, ground
Parsley, chopped

Directions:
1. Place bread slices in large bowl, sprinkle w/1 tsp. salt. Pour milk over top, cover, let stand 1 hour.
2. Saute onion and 2 T parsley in butter until limp. Set aside to cool.
3. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
4. Bring water and 1/2 t salt to a gentle boil. Make 1 t liver mixture into dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings.
5. Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when done. Remove with slotted spoon; keep hot.
6. Serve hot dumplings in heated stock, garnish with parsley. 
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