Leberknoedel/ Liver Dumpling Soup

125g ox liver (although my mother did often use pork)

30g bacon

2 day old bread rolls

2 - 3 tablespoons milk

breadcrumds

1 small onion

1 egg

salt,pepper, marjoram




Soak the stale bread rolls in milk until soft. Squeeze off as much of the milk as possible and along with the liver, bacon and onion put through the mincer. Add egg and seasoning to the mix. If the mix is still too wet to roll into little balls, add some bread crumbs till you have the right texture. Roll teaspoons full into little balls and simmer in a good beef stock for 10 - 20 minutes.