Lithuanian Liver Dumplings
|Liver||1⁄2 Pound, cooked and ground|
|Bacon||1⁄4 Pound, broiled and crumbled|
|Eggs||2 , slightly beaten|
|Nutritional yeast||2 Tablespoon|
|Parsley||1 Tablespoon, minced|
|Whole wheat bread crumbs||1 Cup (16 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
Combine all ingredients and blend thoroughly.
If mixture is too loose, bind with milk powder.
Form into small balls.
Drop into pot of simmering soup.
Simmer, without lifting cover, for 20 minutes variation.
Chopped celery leaves or spinach leaves may be added to batter.