Chicken Liver Dumpling Soup

Liver dumpling soup is a traditional dish originating from the Central-European area, most notably Germany, Austria and Czechoslovakia.

1 gallon (128 ounces) chicken broth
1 pound chicken livers
1 small onion, roughly chopped
Salt and pepper to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon poultry seasoning
1/2 tablespoon dried thyme
1 cup flour (about)
3 eggs
6 carrots, diced
4 ribs celery, diced
1 bunch green onions, chopped

In large soup pot, bring broth to boil. While broth is heating, make dumplings by combining chicken livers, the small onion, seasonings, flour and eggs in a food processor. Mix until dough is desired consistency (a dumpling should be soft enough to fall out of the scoop but hold its shape). Adjust dough by adding flour if it is too soft. To check consistency, drop a dumpling into the boiling stock; if it falls apart, add more flour to remainder of the dough.

When stock is boiling, add carrots, celery and green onions. Turn the heat down to a simmer. Using small melon baller, scoop dumpling dough into stock. When vegetables are tender, the dumplings will be done. This should take about 20 minutes.

Makes 8 large servings