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Bread and liver meatball broth

Cooking recipes / First course recipes / Broths

Peel the onions, finely chop and fry. Rinse the liver, clean from films and ducts and grind on a meat grinder along with a bun soaked in milk. Add flour, salt, pepper, mix with fried onions, ground breadcrumbs, eggs and finely chopped parsley greens. Roll small balls from the minced meat and boil in the broth.

bun - 200 g, milk - 0.6 cups, or water - 0.6 cups, ground crumbs - 3 tbsp. spoons, liver - 200 g, flour - 3 tbsp. spoons, fat - 2 tbsp. spoons, onions - 2 pcs., eggs - 2 pcs., parsley greens to taste, salt to taste, pepper to taste, meat broth to taste