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Soup with liver balls (Leberknödelsuppe)
fish
A soup with liver balls has probably become accustomed in your kitchen as well, especially if you are living in the Northern part of Croatia. Regardless of whether it is Sunday lunch or some other formal occasion, this soup will be a perfect introduction into anything that may follow.
Preparation
45 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Clean the beef liver of tiny veins, and then process in a meat grinder. Dice the roll, pour with milk and leave it stand for 10 – 15 minutes and then drain. Briefly sauté chopped onions on a butter and let it cool. Put prepared liver, roll, stirred eggs, pepper, rosemary, marjoram, parsley, fried onion and Vegeta in a deep pot. Mix it all well together and if necessary, add 2 – 3 spoons of bread crumbs and let it stand for 10 – 15 minutes. Form mid sized balls and continue cooking in mildly salted water for about 15 minutes.
Advice
Serving
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