Trim all tendons/veins from liver. Process until smooth. Add majorum, salt and egg yolks. Mix well. Add breadcrumbs. If too moist add up to 2 slices (made into nreadcrumbs) more until mixture is thick. Pour into bowl and cover with plastic wrap (put wrap onto mixture to prevent "skin" from forming).
Bring broth to boil in a large pot or dutch oven. Add chopped celery, onion and carrot. Cook until veggies are tender.
Using a 1.6 ounce scoop (adjust cook time depending on size of scoop), shape into small dumplings. Wet hands and roll each dumpling until smooth on the outside. Place on parchment lined sheet pan. Allow dumplings to come to room temperature. Gently drop dumplings into boiling soup. Bring soup up to simmer and cook for about 20 minutes.
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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 1|
|Calories from Fat: 114 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 866.1mg||266 %|
|Sodium 206.6mg||7 %|
|Potassium 830.7mg||22 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.6g|
|Protein 50.8g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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