This is a dish from the Munich area of Germany. We make our own stock for this recipe, but for ready-made is OK.
1 litre light chicken or beef stock
Sprig of thyme
1 bay leaf
100g coarsely chopped chicken livers
Handful bread crumbs
1 egg yolk
Salt and pepper
Pour the stock into a pan and reduce by a third to give it more depth. Add the Marsala along with the thyme and bay leaf and allow to infuse.
Take off the heat and cool. To make the dumplings mix the bread crumbs, chicken livers and egg yolk together in a bowl. Season to taste. To form the dumplings either use your hands to roll four separate balls or take two spoons to mould. Pass the stock through a sieve or piece of muslin until the liquid is clear again. Pour into a pan and bring to a gentle simmer.
Pop in the dumplings and cover with a lid or tin foil and cook through. Place one dumpling into each soup bowl and pour over the liquid.