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Ingredients Edit

Directions Edit

  1. These liverballs are cooked in chicken soup.
  2. In food processor, combine: liver, onion, parsley and egg.
  3. Process until smooth.
  4. Add salt, pepper, marjoram, flour and bread crumbs.
  5. Refrigerate for two hours til cold and firmish.
  6. In boiling chicken broth, drop liver from large tablespoon.
  7. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes.
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