6-8 servings 40 minutes preparation
* 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
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.
I found this recipe and the photo on recipes.wikia.com . I like to cook soups especially during the winter. It is a good starter for lunch or if you prefer a light dinner.