Rinse liver, rub dry and remove skin. Peel onion and cut into pieces. Put parsley, onion pieces, liver, pepper, salt, marjoram and peeled garlic clove through the fine disk of the meat grinder or grind in the universal chopper. Cream butter, add eggs, flour and liver mixture. It should form a thick dough. Let dough rest for about 15 minutes. Bring beef broth to a boil. Spread liver dough through a spätzle sieve or with a spätzle slicer into the boiling clear soup and let stand for 6 to 8 min, on 1/2 or automatic heat 2 to 3.
45 min
of Hamburgische Electricitätswerke Ag
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