Czechoslovakian liverballs (dumplings)

1 Servings

Ingredients

Quantity 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

Directions

From: "Wendy Lockman" <wlockman@...> Date: Sat, 4 May 1996 08:21:51 +0000 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 Catherine Vanicek

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