Meat Soup with Liver Dumplings

Meat soup enriched with liver dumplings is a true Sunday comfort food: a clear consommé with fragrant, spiced liver dumplings in it.

Soup

1. Put the soup meat (800 g) into cold water (3 litres), bring it slowly to the boil, and skim off the foam.

2. Add the carrots (3), the parsley roots (2), the celeriac (100 g) and the whole onion (1), then salt and pepper it.

3. Over a very low heat, at just a gentle simmer, cook it in 2-2.5 hours into a clear, golden soup.

Liver dumplings

4. Mince or chop the chicken liver (200 g) very finely.

5. Mix it with the egg (1), the breadcrumbs (60 g), the crushed garlic (1 clove) and the chopped parsley, then salt and pepper it.

6. Rest the mixture for 15 minutes, so the crumbs bind it.

7. With wet hands shape small dumplings, and cook them in the simmering soup in 10-12 minutes.

8. Serve immediately, hot.

Tip: Be sure to rest the mixture for 15 minutes before shaping – this way the dumplings hold together nicely and do not fall apart in the soup.