Czech Liverballs
Submitted by dymondlady
Traditional Czech liver dumplings made from chicken livers, onion, and marjoram, simmered in chicken broth. Old-world comfort food at its finest.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minCzech liverballs are a staple of traditional Czech soups. Chicken livers get blended smooth with onion, parsley, egg, and garlic, then bound with flour and bread crumbs into soft dumplings that cook right in the broth.
Marjoram is the signature herb here. It’s essential to Czech cooking and gives these dumplings their distinctive, slightly floral warmth.
The mixture chills for two hours before cooking, which firms everything up so the balls hold their shape when dropped into boiling broth. Ten minutes of simmering and they’re done.
Float them in a bowl of clear chicken soup for one of the most soul-warming meals in Central European cooking.
Chef Tips
- Process the liver mixture until very smooth. Lumpy liver paste makes lumpy dumplings.
- Chill the mixture a full two hours. If it’s too soft, the balls will fall apart in the broth.
- Drop them gently into boiling broth, then immediately reduce to a simmer. A hard boil will break them apart.
- Use a wet spoon when shaping the balls to keep them from sticking.
Ingredients
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.
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