Liver Dumpling Soup

Cut rolls into very thin slices, season with salt, pour lukewarm milk over them, and soak. Liver rinse, rub dry, skin. Remove the skin from the onion and dice, grind both through the fine disc of the meat grinder form or in the universal chopper. Sauté parsley in butter.

Lightly squeeze soaked bread rolls, add butter, liver mixture, parsley and all remaining ingredients to make a light meat dough. With moistened hands, form 4 large or 8 small dumplings from the dough.

Bring the beef broth to a boil. Shape the liver dumplings into the soup and cook for 15 to 25 minutes, depending on the size, on 1/2 or possibly on automatic heat 2 to 3 (do not cook). Serve in the clear soup and sprinkle with chives.

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