Leberknödelsuppe

Tear the White Rolls into pieces and soak them in the Milk for about 10 minutes until softened; squeeze lightly to remove excess milk and reserve the soaking liquid if needed.

Trim and roughly chop the Beef Liver; if you prefer a milder flavor briefly rinse and pat dry before chopping. Pulse the liver in a food processor (or pass through a fine grinder) until finely minced.

Peel and finely chop the Onion. Melt the Butter in a small pan and sauté the onion over medium heat until translucent and just golden; let it cool.

In a large bowl combine the minced liver, the squeezed roll pieces, the cooled sautéed onion, and the Eggs. Add finely chopped Parsley, Dried Marjoram, a grating of Ground Nutmeg, and season with Salt and freshly ground Black Pepper.

Fold in the Breadcrumbs a little at a time until the mixture holds together but is still tender; cover and chill for 15–30 minutes to firm up slightly.

Bring the Beef Broth to a gentle simmer in a wide pot — avoid a rolling boil so the dumplings don't break apart.

With wet hands, form walnut-sized dumplings from the mixture and drop them gently into the simmering broth. Cook for about 10–15 minutes until the dumplings float and feel firm but tender when tested with a spoon.

Ladle the broth and dumplings into bowls, sprinkle with finely chopped Chives, and serve immediately. Taste the broth and adjust seasoning if needed.