Hafalaab

Instructions

1. 1 Soak stale bread in milk until soft, then squeeze out excess liquid and crumble finely into a mixing bowl.
2. 2 Combine minced beef liver with soaked bread, egg, diced onion, parsley, marjoram, and enough breadcrumbs to bind. Season with salt and pepper.
3. 3 Knead mixture until smooth and let rest for fifteen minutes in the refrigerator to firm up.
4. 4 Bring beef broth to a gentle simmer in a large pot. Form small dumplings using two moistened spoons.
5. 5 Drop dumplings carefully into the simmering broth and cook for twelve minutes until they float and are cooked through.
6. 6 Ladle soup into warm bowls, distributing dumplings evenly, and garnish with fresh chives.