4 strips bacon
1 1/2 lbs. beef liver
2 tbsp. dry bread crumbs
1/2 c. minced onion
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1 c. flour
3 qts. beef broth
Chopped fresh parsley

Fry bacon until brown and crisp. Remove and drain on paper towels. Crumble, set aside.

Put liver through coarse blade of food grinder. Combine ground liver, reserved bacon, bread crumbs, onion, eggs, salt, pepper and flour; mix well.

Bring beef broth to a boil in a large kettle. Dip teaspoon into hot broth, and then into dumpling mixture, filling 1/2 full. Drop half of this mixture into boiling broth. Cook in boiling broth 15 minutes or until dumplings rise to surface. Remove dumplings and keep hot. Repeat with remaining mixture, adding more broth if needed.

Serve dumplings with broth as a soup and garnish with parsley. Dumplings can also be drained and served with sauerkraut. Serves 6 to 8.