Bayrische Leberknoedelsuppe (Bavarian Liver Dumpling Soup) (from Bei Otto Schwarzwaldstube, Bangkok)

Ingredients:

• Stale crusty rolls; thinly sliced
• 2 tablespoons lard
• 1 Small Onion, coarsely chopped
• 1/2 teaspoon salt
• 1 1/2 cups lukewarm milk
• 1/2 lbs calf liver
• 2 eggs, lightly beaten
• 1 teaspoon dried marjoram
• 600 ml beef stock, well flavored

Preparation:

1. Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over the lukewarm milk. Leave them to soak until required.
   
2. Trim the liver and put it through a meat grinder together with the lard and onion. Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended. The mixture will be very soft.
3. Bring the stock to the boil in a large saucepan. Reduce the heat to low and simmer the stock. Divide the dumpling mixture into 8 portions. With wet hands, shape a portion at a time into a ball and drop it into the stock. Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
4. Bavarian liver dumplings are almost as large as tennis balls. Two of them make an ample portion.