Soup With Offal Dumplings

Preparation:

Preparation: Make an incision along the short side of the spleen, without touching the skin that covers the underside. Run the dull side of a knife blade over the spleen, going towards the incision, so that all the pulp comes out through the slit. Chop the onion and brown it in a pan with the butter for 4-5 minutes over moderate heat, then add the parsley. Cut the rolls into thin slices, put these in a bowl and wet them with warm milk. Pass the bread, softened and squeezed, the pulp of the spleen, the liver cut into small pieces and the fried onion through a meat grinder. Incorporate the eggs, salt, pepper, marjoram and lemon zest into the offal mixture. Divide the dough into six or twelve equal pieces and shape each of them with wet hands giving it the shape of a ball. Bring a pot of salted water to the boil, dip the gnocchetti into it, then lower the heat so that the liquid just simmers and cook them for 12 or 25 minutes, depending on their size. The dumplings are ready when they float to the surface. At this point drain them with a slotted spoon and distribute them in six individual bowls together with the stock heated separately. Serve immediately. If you wish, you can cook the gnocchetti directly in the bottom. In this case, however, the bottom will lose its characteristic clarity and become slightly cloudy.