Franconian Liver Dumplings

Soak the bread roll in water. Finely dice or crush the onion.

crush it. Squeeze the soaked bread and knead it with the onion, the egg, the parsley and the liver.

egg, parsley and liver. Mix in about 2 tbsp breadcrumbs and season. Let the mixture rest for about 5 minutes, the breadcrumbs will swell a little. Then gradually add more breadcrumbs= el

(with small pauses) until the mixture becomes malleable. Dip a spoon into the boiling soup, pick up the liver dumpling mass and add it to the soup.

soup. The dumpling sinks, and emerges repeatedly as soon as it is cooked=.

When all the dumplings are cooked, let them stand in the soup for 3-4 min.

and bring to the table. A little bit of freshly ground nutmeg should be added to the soup.

In some regions of Franconia, by the way, nutmeg is also added to the dumplings.

in the water.

Original Unterfraenkisches recipe, learned from my mother.

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