Liver Dumpling Soup
This recipe is an excellent choice for the dumpling lover in your family.
Ingredients
- 2 day old bread rolls
- 1/4 pint lukewarm milk
- 2 eggs beaten
- 1 onion
- 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
- 2 3/4 pints water
- 1 1/4 pints prepared consomme (canned or homemad
Instructions
- 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.
- Then add it to the egg mixture with the liver, parsley, marjoram, lemon rind, seasoning and breadcrumbs. Work all the ingredients together until smooth.
- 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.
- 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.
Calories: 323 kcal
Carbohydrates: 23 g
Protein: 32 g
Fat: 10g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 506 mg
Sodium: 865 mg
Potassium: 590 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 28181 IU
Vitamin C: 8 mg
Calcium: 117 mg
Iron: 10 mg