Leberknodel (Austrian Liver Dumplings)

Ingredients

Chicken liver

1 pound, cleaned

Bread (stale is best)

4 slices, crusts removed and torn into pieces

Milk

1/2 cup

Beef broth

6 cups

Butter

2 tablespoons

Onion

1 medium, finely chopped

Egg

1, beaten

Bread crumbs

1/2 cup

Fresh parsley

1/4 cup, chopped

Nutmeg

1/4 teaspoon, freshly grated

Salt

1 teaspoon

Pepper

1/2 teaspoon

Instructions

1. In a food processor, blend the chicken liver until smooth, ensuring there are no lumps.
2. In a large bowl, soak the bread pieces in milk for about 5 minutes, then squeeze out the excess liquid and add to the bowl.
3. Add the blended liver, soaked bread, chopped onion, parsley, beaten egg, bread crumbs, salt, pepper, and nutmeg to the bowl. Mix well until all ingredients are thoroughly combined.
4. With wet hands, shape the mixture into small dumplings, about the size of golf balls.
5. In a large pot, bring the beef broth to a gentle boil over medium heat.
6. Carefully drop the dumplings into the boiling broth and cook for about 15-20 minutes, or until they float to the surface and are cooked through.
7. Using a slotted spoon, remove the dumplings from the broth and set aside on a plate.
8. In a separate pan, melt the butter over medium heat. Once melted, add the cooked dumplings and sauté for a few minutes on each side until golden brown and crispy.
9. Serve the Leberknodel hot, either in a bowl of the warm beef broth as a comforting soup or as a delightful side dish.