Mixed Dumpling Soup

For the beef broth, gently make the meat for about 1 hour in a saucepan with about 2 liters of unsalted water. Always skim off the foam that forms in the process. Cut an onion in half with the skin, roast it darkly in a frying pan without fat on the interfaces and add it to the cooking pot.

Clean carrots, parsley root and celery, remove peel and cut into cubes of about 1 cm. After about 1 hour of cooking, add the vegetable cubes, peppercorns and nutmeg to the meat pot form. Continue cooking for about 30 minutes until the meat is tender. Strain the clear soup, bring about 1 l of it to the boil again and season to taste with salt and freshly ground pepper.

For the liver dumplings, peel and chop the onion and garlic clove.

In a frying pan with 1 tbsp butter, sauté the onion and add the garlic. Remove the frying pan from the stove. Chop the marjoram and parsley and stir in.

Cut the rolls into thin slices. Put the liver through a meat grinder, add it to the rolls and season with salt and pepper. Add the eggs and the fried onions with the herbs and mix everything together loosely. The quantity should not be completely homogeneous. Cover the baking dish well and let it stand for half an hour. Form dumplings from the mixture and cook them in boiling salted water. Remove and drain.

For the bacon dumplings, cut the bread into small slices.

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