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
Make it step by step
- 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 1½ inch meatballs.
- Drop them into gently boiling stock.
- Simmer 6 – 8 minutes.
- Add additional parsley to stock for garnish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.