Leberklosse I

Description
Wonderful South German/Austrian liver dumpling soup
 * 40 minutes preparation
 * 6 – 8 servings

Ingredients

 * 1 lb chicken livers, parboiled for 5 minutes
 * 2 slices white bread, torn into crumbs
 * 2 eggs, separated
 * ¼ cup soft butter
 * 2 teaspoons chopped onions
 * 2 tablespoons fresh parsley
 * 1½ teaspoons salt
 * ½ teaspoon pepper
 * 2 tablespoons flour

Directions

 * 1) Chop parboiled chicken livers very fine.
 * 2) Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
 * 3) Beat egg whites until stiff; fold into meat mixture.
 * 4) Shape into 1½ inch meatballs.
 * 5) Drop them into gently boiling stock.
 * 6) Simmer 6 – 8 minutes.
 * 7) Add additional parsley to stock for garnish.