Liver Dumpling Soup Recipe

• 1 pound calfs liver
• 1/2 pound grnd veal
• 3 slices white bread
• 2 Large eggs, slightly beaten
• 1/4 pound soft butter
• 2 teaspoon minced onion
• 2 tbsp. minced parsley
• 1/2 teaspoon pepper
• 2 tbsp. flour
• Homemade or possibly canned beef stock (at least 2 quarts. or possibly 1 gal.)

1. Skin or possibly remove fiber from liver.
2. Grind till fine.
3. Frzn liver is easier to grind.
4. Add in grnd veal.
5. Soak bread in water; squeeze dry.
6. Add in to meat mix and mix thoroughly (add in extra bread, crumbs, or possibly wheat germ if necessary).
7. Beat remaining ingredients thoroughly and add in to meat mix.
8. Shape into 2 inch balls and drop into boiling beef stock, one at a time, with a slotted spoon.
9. Simmer for 10 min.
10. Turn off heat, cover, and permit the dumplings to "steam" in broth.
11. May garnish with magi, nutmeg, or possibly fine sliced green salad onions.

calfs, veal, white bread, eggs, butter, onion, parsley, pepper, flour, beef stock

Taken from cookeatshare.com/recipes/liver-dumpling-soup-54624 (may not work)