Instructions

1. 1.

   Cut the bread rolls into small cubes and place them in a mixing bowl. Pour the lukewarm milk over the bread and knead the mixture by hand until the bread is fully softened.

   2.5 dl Milk 3% (lukewarm), 3 pc Bread rolls

2. 2.

   Finely dice the onion and chop the parsley. Cut the beef liver into small chunks and process it in a food processor along with the diced bacon until you achieve a smooth consistency.

   10 g Parsley, fresh, 400 g Beef liver, 150 g Bacon (diced), 1 pc Yellow onion

3. 3.

   Combine the liver and bacon mixture with the diced onion, minced parsley, dried marjoram, breadcrumbs, and eggs in a large bowl. Add the soaked bread rolls and mix everything together until uniform, then season with salt and pepper to taste.

   1 ml Black pepper, 1 ml Salt, 5 tbsp Breadcrumbs, 2 pc Eggs, 2.5 ml Marjoram, dried

4. 4.

   Bring the beef stock to a gentle boil in a large pot. Using two spoons, shape the dumpling mixture into small ovals and drop them into the stock. Reduce the heat and let the dumplings simmer gently—not boil—for about 25 minutes. Serve warm, garnished with fresh parsley.

   5 g Parsley, fresh (for serving), 2 l Beef broth