Czechoslovakian Liverballs (dumplings)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Czech | Meat | 1 | Servings |
INGREDIENTS
| 1 | lb | Chicken liver |
| 5 | Bread | |
| 1 | Onion | |
| Parsley | ||
| 1 | Egg | |
| 6 | T | All-purpose flour |
| 1 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 3/4 | t | Marjoram |
| 2 | Cloves garlic | |
| Garlic powder to taste |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com> 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 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #69 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1088
Calories From Fat: 311
Total Fat: 34.6g
Cholesterol: 2744.3mg
Sodium: 3985.8mg
Potassium: 1790.1mg
Carbohydrates: 56.3g
Fiber: 3.9g
Sugar: 5.1g
Protein: 130.3g