After harvesting the first, but small amount of green peas, I pondered the question of what dish to cook that wouldn’t call for too much peas, and the choice fell on a vegetable soup whose peculiarity is ensured by delicately spiced liver dumplings. Ready-made liver dumplings are of course available in the stores, but it takes almost no time to make them at home, not to speak about their taste, which is ever so much better.
These soft dumplings are always made of poultry liver: the most common is chicken liver, sometimes turkey liver or duck liver can be possibly used. In recipes circulating online a slice of damp bread is nearly always listed among the ingredients, but in my family bread dumplings didn’t stand the trial, so I only use breadcrumbs and egg to get the right consistency. Balls can be formed with hands or scooped out with a spoon, it’s up to you, rule is not set in stone.
Liver and onion go hand in hand, for this reason sautéed onion is a key element in seasoning, it upgrades the liver neutral taste. Besides onion nutmeg and parsley are those two ingredients that give the dumplings a pleasantly spicy flavour. People, who do not normally eat liver, can enjoy them; moreover, this soup is a good choice for those who have children, as kids usually love it, too (which is not a negligible aspect for parents if it’s difficult to please their children).