Her an original German recipe:
150 g ground calves liver
50 g chopped bacon
2 chopped onions
1/4 cup parsley
1 tsp majoram
75 g breadcrumbs
1 egg
salt, pepper, nutmeg
1 quart beefbroth

Fryt the bacon and onions until onions are light yellowish, add the parsley and majoram. Let cool.
Then add liver, breadcrumbs, egg, salt and pepper, nutmeg to taste. Now use 2 teaspoons to form little balls or dumplings and let them sit in the hot broth on top of the stove ( do not let them boil) for about 10 minutes. You can add chives or parsley to the broth.

This is my families' favorite liver dumpling soup recipe, I hope you'll like it.
OseMRN37@AOL.com