Münchner Leberknödelsuppe (Bavarian Liver Dumpling Soup)

• 200 g White bread, preferably day-old
• 200 ml Whole milk
• 1 medium Yellow onion
• 30 g Unsalted butter
• 300 g Beef liver
• 1 Egg
• 2 tbsp Fresh marjoram
• 1.5 liters Beef stock
• 2 tbsp Fresh parsley

1. Tear the white bread into small pieces and put in a mixing bowl. Warm the whole milk until just steaming, then pour it over the bread and leave to soak for 10 minutes.
2. Finely dice the yellow onion. Melt the unsalted butter in a frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and sweet, not browned.
3. Finely mince the beef liver, then add it to the bowl with the soaked bread. Add the cooked onion and butter, crack in the egg, and stir in the fresh marjoram until you have a cohesive mixture.
4. Bring the beef stock to a gentle simmer in a large pot. With wet hands, shape the mixture into 8 dumplings and lower them into the stock; keep the heat low so the broth barely trembles.
5. Simmer the dumplings for 15 to 18 minutes until they feel firm and are cooked through. Lift one out with a slotted spoon to check the centre is no longer pink, then return it to the pot.
6. Finely chop the fresh parsley. Ladle the hot broth and dumplings into bowls and scatter over the parsley to serve.

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