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Ok - this is a test.  Leberknödel  means "Liver Dumpling"!  I know you can't image a LIVER DUMPLING but so far everybody who I have served this to has liked it, as long as I didn't tell them what it is. I'm Bohemian (Czech) and my mother used to make this all the time.  I never realized the details until I was much older.  After I was married I used my mother's recipe and made this soup from scratch - You DON'T want to do that!  Let's just say that the kitchen ends up looking like you slaughtered a cow in there.

So I went searching for a source of pre-made frozen dumplings that were as good as my mother's. I found them on-line at the German Deli.
http://www.germandeli.com/stleldu.html

Rich Nedbal’s Liver Dumpling Soup

1) Bring 32 Oz of chicken broth to a boil.
(32 Oz isn't important, just make as much as you want.)
2) While the broth is heating up strip the covering off as many Dumplings as you want.
(Again, just as many as you need for the amount of broth, usually one per person. Covering is easier to remove if you dip the dumplings in warm water first)
* Put the dumplings in the broth and maintain a slight boil for 10 minutes.
* At the 6 to 8 minute point, use a knife and cut the dumplings into sections.
(Prior to that they are frozen and can't be cut.)
* After 10 minutes serve in soup bowls with buttered bread on the side.

So try this out, and let me know what you think.
This is a very traditional meal that people will see as very different and probably like.
I usually just say that it's a Bohemian "A Meatball Soup".  That's all they need to know!!!