Austrian soup with liver, Leberknödelzuppe

Prepare the necessary ingredients

Slice the buns thinly.

Put in a bowl, add a teaspoon of salt, and pour warm milk over them. Let it sit for about an hour.

Chop the onion finely.

Chop the parsley finely.

Fry the onion in butter for 4-5 minutes.

Pass the liver through a meat grinder, mix it with prepared bread, onion, parsley, add eggs, marjoram and pepper, and mix thoroughly.

Boil salted water in a large pot. Make a small test dumpling from the minced meat and drop it into the water. If it falls apart, add breadcrumbs to the minced meat.

Form 6-8 identical dumplings from the minced meat and boil for 20 minutes over low heat without a lid. Remove the cooked dumplings with a slotted spoon and place them in a warm place.

Heat the broth and pour it into bowls. Add one dumpling to each bowl. Garnish with parsley.