Leberknodelsuppe

Method

Soak the bread in milk for 10 minutes, then squeeze out excess liquid. Finely mince the beef liver and finely dice the onion. Sauté the onion in butter until soft, then cool slightly. Combine the minced liver, soaked bread, cooled onion, eggs, parsley, salt, pepper and nutmeg in a bowl and mix thoroughly until well combined. Bring the beef stock to a gentle simmer in a large pot. Using two wet spoons, form the liver mixture into oval dumplings and gently drop them into the simmering stock. Poach for 12-15 minutes until the dumplings rise to the surface and are cooked through, then ladle into bowls and serve hot.