1. put the beef bones in a saucepan and fill with 2 1/2 liters of water.
Add the soup vegetables and season with salt and a little nutmeg. After 1 1/2 hours of cooking, this will make the basic stock.
3. strain the broth from the bones.
4. put the minced meat together with the liver in a suitable bowl.
Soak the dry ribs in cold water, then squeeze them well and add them to the minced meat.
Remove the skin from the onion, cut into fine cubes and sauté in a frying pan until golden brown.
7. 1 tsp marjoram with the onions briefly toss in the frying pan and there both to the meat mass form.
8. mix the minced meat with salt, pepper, the eggs and the squeezed out ribs as well as freshly chopped parsley and chives.
9.lightly boil the base broth.
10.the liver dumpling mass in the hollow hand with a spoon to dumplings for and in the basic broth form.
11.Let everything sit together for about 1/2 hour until light and bring to the table with a tiny bit of chopped chives.
Our tip: Always use fresh chives if possible!
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