Leberklosse I

Description
Wonderful South German/Austrian soup; Also called "Leberklosse".6-8 servings 40 minutes preparation

Ingredients

 * 1 lb Chicken Livers, parboiled for 5 minutes
 * 2 	slices white bread, torn into crumbs
 * 2 	eggs, separated
 * 1/4 	cup soft Butter
 * 2 	teaspoons chopped Onions
 * 2 	tablespoons fresh Parsley
 * 1 1/2 	teaspoons salt
 * 1/2 	teaspoon Pepper
 * 2 	tablespoons flour

Directions
Chop parboiled Chicken livers very fine.

Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.

Beat egg whites until stiff; fold into meat mixture.

Shape into 1 1/2 inch meatballs.

Drop them into gently boiling stock.

Simmer 6–8 minutes.

Add additional parsley to stock for garnish.