I had this Leberknödelsuppe (Liver dumpling soup) many times growing up. It is usually found on a Franconian dinner table on Sundays or holidays
Liver dumpling soup, also known as “Leberknödelsuppe” in German, is a traditional dish made with liver dumplings cooked in a clear broth. The dumplings are typically made from minced liver, sometimes with pork or beef, bread crumbs, onions, herbs, and spices. The dumplings are formed into balls and then boiled in the broth. It’s a popular dish in Central European cuisine, especially in countries like Germany, Austria, and Czech Republic.
My mother had a Fleischwolf (meat grinder) to make the Leberknoedel back then, as you see on the picture below. You can use your food processor, but I highly recommend a Ninja mixer.