Originally, the liver dumplings served with a sauce of typical Alsace wines. But over time they have become so popular that they have been brought back even in the soup. And rightly so, I think.
Preparation time 10 minutes .. Cooking 10 minutes
- 160 g pig or beef liver
- 1 chopped onion
- 1 clove of garlic
- 6 sprigs of fresh chopped parsley
- 1 egg
- 4-5 tbsp flour
- salt & pepper
Chop the liver finely together with the onion and garlic in a meat grinder. Mix the mixture with parsley, flour, egg, salt, pepper and nutmeg together. Form using a spoon clouds and poach them in plenty of salted water or directly into the soup for 10 minutes until tender.