Leberknödel (Liver Dumplings)

1/2 lb Calf's or Beef Liver, finely ground
1/2 lb Ground Veal or Beef
3 day-old Bread Rolls
1 cups Milk
1 small Onion, finely chopped
1 tablespoon Butter
3 teaspoons Chopped Parsley
1 Egg
Bread Crumbs
Flour
Salt and Pepper
Marjoram
Beef or Vegetable Broth

Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside.

In a frying pan, melt butter. Cook onions in the butter until transparent.

Add onions to the bread cubes, along with the parsley and egg. Add the ground liver and ground veal/beef. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings.

Form ball-shaped dumplings.

In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth. Remove from broth and serve immediately.

Liver dumplings go very well with Sauerkraut and mashed potatoes.