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Ingredient
California Farm Liver Dumpling Soup
Introduce
Chef :
Hobby HorsemanCalifornia Farm Liver Dumpling Soup
As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.
Ingredient
Food ration :
12 mealsCooking time :
1 hour
2 cups
diced stale bread
Cup
warm whole milk
4 Tbs
breadcrumbs
4 cups
beef or pork boullion stock
Cooking instructions
* Step 1
Soak bread cubes in 1/2 cup warm milk, 15 minutes. Marinade liver in half cup warm milk, 15 minutes. Mix diced onions, liver, eggs, herbs, in food processor. Put mix in large bowl, add squeezed soaked bread. Mix by hand with breadcrumbs to consistency of ground beef. Add double portion of ground black pepper. Sprinkle bread crumbs on platter, lay out your rolled firm dumplings, should be about a dozen big ones. If not solid, bake 15 minutes in 350F degree oven.
* Step 2
With wet large serving spoon, slide dumpling in cold water, one at a time, simmer half hour. Taste broth, add salt if desired. Garnish with chopped parsley, celery, or cilantro, serve. Enjoy
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