Karl Ratzsch's Liver Dumpling Soup

Recipe originally published in the Milwaukee Journal - December, 1980

1 quart consomme, beef broth or beef bouillon
2 tablespoons bread crumbs
4 tablespoons butter

Liver Dumplings:
1 pound calves liver, ground coarsely
1 onion, diced
1 teaspoon butter
12 slices white bread, crusts removed, soaked in 1 cup heavy cream and 2 beaten eggs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg

Cook onion lightly in one teaspoon butter. Add to ground liver. Add soaked bread to meat along with seasonings and beat until smooth. If too soft to hold shape on spoon, beat in flour to desired consistency. Bring consomme, beef bouillon or beef broth to boil. Drop spoonfuls of liver mixture into stock and boil 20 minutes. Serve in bowls garnished with bread crumbs that have been browned in four tablespoons butter. Serves eight or more.


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