Ingredients

• 67.6 floz beef broth
• 26 oz. beef liver
• 10.6 oz. beef
• 8 older buns
• 4 onions
• fresh herbs, parsley, chives, estragon, thyme, liebstoeckel
• 3 eggs
• salt, pepper, nutmeg

Directions

1. Bring the broth in  a bigger pot to a boil
2. Bring the broth in  a bigger pot to a boil.
3. Run the beef and liver through a meat grinder.
4. Soak the buns in luke warm water.
5. Peel onions and chop them fine; wash herbs and chop them too.
6. Add the meat into a bowl and mix it with onions, herbs and eggs.
7. Squeeze the water out of the buns and mix it under the meat.
8. Add spices.
9. With wet hands form dumplings, not too big, and with a foam spoon put them into the boiling hot broth, reduce heat; let them stand for 15 minutes. Don’t bring the broth to a boil anymore otherwise the dumplings will fall apart.
10. Serve the soup with some sprinkled parsley on top, and fresh bread.