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Yield
about 1 quart

How to Make It

Step 1

Combine meat, tomatoes, onion, carrot, celery, allspice, 1 teaspoon salt, 1/4 teaspoon pepper, and water in a small Dutch oven; bring to a boil. Reduce heat to low; cover and simmer 3 hours. Remove from heat; cool.

Step 2

Strain broth, reserving meat and vegetables for other uses, if desired. Cover broth, and refrigerate overnight. Skim off and discard fat; strain broth through several layers of damp cheesecloth. Return broth to Dutch oven, and set aside.

Step 3

Grind liver and crackers together; place in a small mixing bowl. Add eggs, flour, remaining salt, and pepper, mixing until well blended. Bring broth to a boil. Drop liver dumpling mixture by 1/2 teaspoonfuls into boiling broth. Cook 1 minute.

Step 4

Ladle broth and dumplings into warm soup bowls, and serve immediately.

Oxmoor House Homestyle Recipes

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