Leberknoedelsuppe (Liver Dumpling Soup)
|Beef liver||1 Pound, cut into bite sized pieces|
|Onion||1 Medium, chopped|
|Egg||1 , well beaten|
|Chopped parsley||1⁄4 Cup (4 tbs), finely chopped|
|Lemon, rind||1 Teaspoon, grated|
|Gluten free crumbs/Wheat free crumbs||1⁄3 Cup (5.33 tbs)|
|Beef broth||1 Cup (16 tbs) (Homemade Or Regular-Strength, Allowing 3/4-1 Cup For Each Serving Depending On Size Of Bowl)|
Process liver and onion in a food grinder or food processor.
Combine with all remaining ingredients except broth.
Mold into golf-ball-sized dumplings with a tablespoon.
Drop dumplings, a few at a time, into rapidly boiling, salted water.
Reduce heat and boil gently 5-10 minutes, or until liver is cooked.
Remove with slotted spoon and keep warm until all are cooked.
Heat beef broth and pour over dumplings in soup bowls.
Variation: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
For gluten-free, use brown rice flour bread; for wheat-free, use barley, oat, or rye breads.