A comforting and flavorful soup featuring tender liver dumplings in a rich broth.
Combine the liver, onion, parsley, breadcrumbs, egg, and nutmeg in a mixing bowl until well mixed.
Chill the mixture for 15 minutes to make it easier to shape into dumplings.
Shape the mixture into small dumplings, about 1 inch in diameter.
Use wet hands to prevent the mixture from sticking.
Bring the water, carrot, celery, and bay leaf to a gentle simmer in a saucepan.
Add a pinch of salt to enhance the broth's flavor.
Carefully drop the dumplings into the simmering broth and cook for 5-6 minutes.
Avoid overcrowding the pot; cook in batches if necessary.
Serve the soup hot, garnished with fresh chives.
Serve with a slice of crusty bread for a complete meal.
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