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Liver Dumpling Soup

320 calories per serving

ingredients

serves 4
2 day old bread rolls
150 ml (1/4 pint) lukewarm milk
2 eggs, beaten
1 onion
450 g (1 lb) ox or lamb's liver, minced
1 tablespoon chopped parsley
pinch of dried marjoram
1/2 teaspoon grated lemon rind
salt and freshly milled black pepper
1 tablespoon breadcrumbs
1 1/2 litres (2 3/4 pints) water
750 ml (1 1/4 pints) prepared consomme (canned or homemade)

method

1. Tear the rolls into small pieces and soften them in a little cold water. Squeeze out the excess moisture, place the pieces in a
basin and pour on the milk and eggs. Finely chop the onion.

2. Then add it to the egg mixture with the liver, parsley, marjoram, lemon rind, seasoning and breadcrumbs. Work all the ingredients together until smooth.

3. Divide the mixture into 12 and form each piece into a walnut-sized ball. Bring the water to the boil, add a pinch of salt and the dumplings and simmer them over a low heat for about 20 minutes until cooked.

4. While the dumplings are cooking, heat the consomme. Lift the dumplings out of the saucepan with a draining spoon. Pour the consomme into soup plates, then add the dumplings to the hot soup.

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