Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken liver |
| 5 slices | Bread |
| 1 medium | Onion |
| Parsley | |
| 1 | Egg |
| 6 tablespoons | All-purpose flour |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¾ teaspoon | Marjoram |
| 2 | Cloves garlic |
| Garlic powder to taste |
These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs.
Refrigerate for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon.
When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals.
Shared by Cate Vanicek