Czech Liverballsmeats, poultry, soups/stews 1 lb chicken liver 5 slice bread 1 medium onion 1 parsley 1 egg 6 tablespoon all-purpose flour 1 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon marjoram 2 cloves garlic 1 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 |
