How do I make traditional liver dumplings (játrové knedlíčky) for my soup so they turn out light and tender, not tough?

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To make traditional liver dumplings that are light and tender, the provided recipe emphasizes a few critical techniques. First, the preparation of the liver is essential: you must remove all tough membranes and then process the liver with garlic in a blender or food processor until it is completely smooth. This creates a uniform, light base. Next, achieving the right dough consistency is key. While the recipe calls for 1 ½ cups of breadcrumbs, it notes that you can add more if the dough is too sticky to handle, but be careful as too many breadcrumbs will make the dumplings tough. It's better to keep your hands wet while rolling to prevent sticking. For cooking, make the dumplings a unified size for consistency, bring the soup broth to about 195°F, and then cook them on medium heat for the specified time. The most important step to prevent toughness is to avoid overcooking; the recipe indicates the dumplings are done when they float to the top and an internal thermometer reads at least 165°F.

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