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Liverwurst Dumpling Soup




Source of Recipe


Internet


List of Ingredients




Broth:
Beef soup bone
1 can tomato paste
1 or 2 carrots
2 bay leaves
1 whole onion
Salt & pepper to taste
Celery tops

Dumplings:
1 lb. liverwurst
6 tbsp. oregano
3 beaten eggs
3 cups sifted, enriched flour
1 1/2 tsp. salt
6 tbsp. cream


Recipe



In a large kettle of water place the broth ingredients and simmer 1 1/2 to 2 hours. Drain off soup incredients, leaving a clear broth, and return to point of boiling. Meanwhile, make dumplings. Soften and mash liverwurst over low heat. Set aside. Combine eggs, salt, crea; add enough flour to make stiff dough. Divde dough. Roll thin on floured surface into large rectangle. Spread dough with 1/2 of the softened liverwurst and roll like a jelly roll. Cut into 1 inch slices; pinch the sides of each slice tightly. Repeat with rest of dough and liverwurst. Drop into boiling soup and gentle boil 30 minutes. Leftovers are delicious reheated.