Czech Liverballs
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| 5 | slices |
bread
|
|
| 1 | medium |
onions
|
|
| 1 | x |
parsley leaves
|
*
|
| 1 | each |
eggs
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | teaspoon |
marjoram
|
*
|
| 2 | cloves |
garlic
|
|
| 1 | x |
garlic powder
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 5 | slices |
bread
|
|
| 1 | medium |
onions
|
|
| 1 | x |
parsley leaves
|
*
|
| 1 | each |
eggs
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3.8 | ml |
marjoram
|
*
|
| 2 | cloves |
garlic
|
|
| 1 | x |
garlic powder
to taste |
*
|
Directions
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.
